Whisk on a gentle speed using an electric hand-held whisk. Add the caster sugar, flour, vanilla extract, lemon zest and lemon juice. Whisk again. Slowly whisk in the eggs and soured cream.

Use passion fruit juice in place of lemon juice in fruit curds, syllabubs and icing. (Four passion fruit yield about 50ml/2fl oz strained juice.) The juice is quite gloopy and is easier to strain ...

In this video, Chloe shows you how to make mango, passion fruit, and coconut chia pudding with a coconut milk base. Packed with fiber, omega-3 fatty acids, and the natural sweetness of the ...

Enter the Mango and Passionfruit Tiramisù—a tropical twist on the classic Italian dessert. With layers of delicate ladyfinger ...