125g unsalted butter, chopped, at room temperature
1 cup caster sugar
2 tsps vanilla extract
3 eggs, room temperature, separated
200g smooth ricotta
200g punnet blueberries
1/3 cup fresh passionfruit pulp, plus extra to serve
3/4 cup self-raising flour
300ml tub thickened cream
1/2 cup lemon curd
Invert the base of a 22cm springform pan (base measures 21cm). Grease base and side then line with baking paper.
Beat butter, half the sugar, and vanilla in a small bowl of an electric mixer until fluffy. Beat in yolks, one at a time until combined. Add cheese, beat until smooth.
Transfer to a large bowl. Stir in half the blueberries, passionfruit and sifted flour.
Beat egg whites in the same clean bowl of an electric mixer until soft peaks form. Gradually beat in remaining sugar until firm peaks form. Gently fold into the ricotta mixture in two batches. Spoon into prepared pan. Smooth over top.
Cook- in a slow oven (150C) for about 1 hour, or until firm to the touch. Transfer to a wire rack. Cool in pan. Refrigerate in a pan until cold.
Beat cream in a small bowl of an electric mixer until soft peaks form. Place 1/2 cup cream in a serving bowl. Swirl through 1 tblsp of lemon curd and extra passionfruit.
Remove the side from the pan. Slide the cake onto a serving plate. Spread top with remaining cream. Swirl through the remaining lemon curd. Scatter over remaining blueberries. Serve with cream.