This dessert is a tribute to the wonders of passionfruit, this time playing on the classic French dessert île flottante, also known as oeufs à la neige or snow eggs. A very easy dessert to prepare and a great light finish to a meal.
Make the meringue mixture as instructed. Bring the milk to simmering point in a wide-based saucepan. Shape the meringue into quenelles with a spoon dipped in hot water; then gently poach a few at a time in the milk until cooked and holding their shape, about 5 minutes (turn the quenelles halfway through cooking). Set aside while making the passionfruit custard - the meri