Passionfruit Parfait. Or should that be Passion-a-misu?
Marion's version has yoghurt pastry cream and honey-roasted macadamias, but I couldn't find any honey-roasted nuts, and I didn't have SIX eggyolks to make the pastry cream. So I improvised. Somewhat successfully, I hope.
Now, back to the names. How about
Tropical Nut Cup
or Yes, sir, we have no Bananas
or Passion-nut about You?
I'll stop now!
6 sponge finger biscuits (Savoiardi)
50g unsalted macadamia nuts
100ml vanilla-flavoured yoghurt
3 tblsp passionfruit pulp
1/2 cup sugar
1 cup water
1/2 tblsp finely grated ginger
1. For the ginger syrup: Place the sugar, water and ginger into a small pan over low heat. Stir for 5 minutes or until the sugar dissolves. Transfer to a heatproof bowl and cool.
2. To assemble the parfait: Break each sponge finger in half and dip into the ginger syrup and divide among 2 cups or glasses. Put a teaspoon of passionfruit pulp on next, followed by some macadamias, then a tablespoon of vanilla yoghurt. Repeat with the remaining sponge fingers, ginger syrup, passionfruit, macadamias and yoghurt. Reserve some passionfruit pulp to drizzle on top.
recipe adapted from MasterChef magazine (November 2010)
Ingredients, including prepared ginger syrup, macadamias, savoiardi biscuits, vanilla yoghurt and passionfruit pulp that I bought ages ago for a recipe I forgot to make (passionfruit tart?).
Everything is just layered into a glass.
Another pretty dessert that looks a lot more effort than it takes.