6 eggs, separated
250g caster sugar
125ml [half a cup] vegetable oil
250ml [one cup] passionfruit pulp [about 10 passionfruit]
Beat eggs whites in electric mixer until stiff, then add half the sugar and continue beating until stiff, set aside.
In a separate bowl, whisk the egg yolks and remaining sugar until very pale and thick, then gradually add the oil until fully mixed in.
Fold the egg whites into the egg yolk mixture. Add the passionfruit pulp and gentle fold in with a spatula.
Pour into freezer proof container and freeze overnight. Serves 10.
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