1/2 cup caster sugar
1/2 cup lemon juice (about 3 lemons)
3 eggs
3 egg yolks
extra 1/2 cup caster sugar
1.5 cups cream
1 tbsp lemon zest, finely grated
75g small meringues
1 large mango, cheeks removed and thinly sliced
pulp of 2 fresh passionfruit
1. Put a small saucepan over a low heat, Add caster sugar and lemon juie, and cook, stirring, until sugar is dissolved. Simmer for 6-7 minutes or until syrup thickens slightly. Set aside to cool for 20 minutes.
2. Combine eggs, egg yolks and extra caster sugar in a heatproof bowl. Set bowl over a saucepan of simmering water. Do not let bottom of bowl touch water. Whisk for 5 minutes or until mixture is frothy. Remove from heat and beat with an electric mixer until mix is thick and pale. Gently fold through lemon syrup. Put creqm in a separate bowl and beat with an electic mixer until soft peaks form. Forl lemon mixture and lemon zest through cream.
3. Line a 26cm x 10cm loaf tin with plastic wrap. Scatter whole meringues over base of prepared tin. Pour over lemon mixture. Cover with foil and feeze overnight.
4. turn ice-cream loaf out onto a serving plate and top with mango slices and passionfruit pulp. cut into thick slices and serve.
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