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Passion fruit and raspberry nougat parfait
1. 

While you could weave all of fhe passion fruit curd through the dessert, I like to keep some of it aside to spoon oyer the pudding. Leftovers will keep in the freezer for a couple of weeks.

400g ricotta
165g caster sugar
300ml whipping cream
100g nougat, chopped
100g raspberries, fresh or frozen
180ml passion fruit curd, cooled

PASSION FRUIT CURD
4 egg yolks
115g caster sugar
2-3 lemons, juiced (to make 100ml) and 1 zested
2 passion fruit, pulp scooped out
60g unsalted butter

Double-line a 20 x 12.5cm loaf tin with baking paper. To make the passion fruit curd, whisk the egg yolks and sugar until they are fluffy. Put in a pan with the remaining ingredients, put over medium / low heat and stir until the mixture thickens like mayonnaise. lf it's lumpy, strain it before pouring it into a bowl to cool.

To make the parfait, blend the ricotta and sugar until smooth. In a separate bowl, whisk the cream until soft peaks form. Fold all the ingredients together, then swirl through 180ml of the passion fruit curd until you have a ripple effect.

Spoon the mixture into the Prepared loaf tin and freeze it for 6-8 hours. To serve, turn the porfait out of the tin, cut into slices and arrange on a platter. Put the slices in the fridge for 30 minutes before serving to allow them to soften to the right consistency. Dollop any remaining passion fruit curd and raspberries over the top of the slices, if you like.

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