Light, sweet, and satisfying. Serve at a Summer lunch or dinner party.
Preheat barbecue to 180°C.
Brush four 250 ml (8 fl oz) ovenproof dishes or teacups with butter to lightly grease. Sprinkle with the sugar, shaking off any excess and refrigerate for 5 minutes.
Beat egg whites with an electric beater in a large, clean bowl until soft peaks form. Sprinkle in the extra castor sugar slowly, so it may dissolve and become incorporated into the egg whites. It is important that the sugar be dissolved into the whites. You do not need really firm peaks in the beaten whites.
Fold passionfruit into egg whites using a sharp-sided metal spoon. Gently spoon the mixture into the cups and use a flat edge spatula to smooth the tops.
Run a thumb around inside rim of dishes or cups and place on a baking tray.
Sit on the dishes on a baking tray, and place on a cake cooling rack (for ease of handling) in the centre of the barbecue, not over direct heat. Cook for 8–10 minutes or until risen.
Dust with icing sugar and serve immediately with ice-cream or cream on the side.
Make sure you have plenty of room on the oven rack for the soufflé dishes (or tea cups in my case) so you can move them. You can open the lid and move the soufflés very gently if they are not getting even heat and are tending to look lopsided. Through experience, I have found the tops will brown very quickly if the sugar is not incorporated into the egg whites properly.
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