Passionfruit terrine. Photo / NZH

Serves 8

• 200g cream, lightly whipped
• 200g thick natural yoghurt
• 200g meringues, broken into pieces
• ½ cup passionfruit pulp - approx 7-8
• 2 passionfruit for drizzling

1. Line a 22cm loaf tin with baking paper or tin foil.

2. In a large bowl place the cream, yoghurt and meringues. Gently stir until combined, but don't overwork.

3. Fold through the passionfruit pulp. Spoon into the loaf tin, cover and freeze for 8 hours or overnight.

4. To serve, tip out on to a plate and cut into thick slices.

5. Drizzle with extra passionfruit.

- VIVA

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