¾ cup icing sugar mixture
½ cup fresh passionfruit pulp
2 teaspoons finely grated lemon rind
2 tablespoons lemon juice
300ml tub thickened cream
1 litre tub vanilla ice-cream
¾ cup caster sugar
Invert base of a 24cm round springform pan (base measuring 22cm). Lightly grease and line base and side with baking paper.
Separate eggs. Place egg whites in a bowl. Refrigerate, covered until ready to use.
Combine yolks, icing sugar, passionfruit pulp, rind and juice in a medium, heatproof bowl. Sit bowl over a saucepan of simmering water. Whisk constantly until thickened (about 10 minutes).
Transfer bowl with passionfruit mixture to a large bowl filled with enough cold water to come halfway up the side. Stir occasionally until cool. Remove bowl. Cover surface with plastic wrap. Refrigerate until cold.
Spoon ice-cream into a large bowl. Stand at room temperature for about 10 minutes, or until slightly softened.
Meanwhile, whip cream in small bowl of electric mixer until firm peaks form. Fold through passionfruit mixture. Add to ice-cream. Stir through until combined.
Pour into prepared pan. Smooth over top. Freeze, covered, for 4 hours, or until firm.
Beat egg whites in large bowl of an electric mixer until soft peaks form. With motor operating, beat in 1 tablespoon caster sugar at a time, until dissolved and mixture is thick and glossy.
Spread meringue evenly over top of ice-cream. Using a kitchen blowtorch, brown meringue evenly. Freeze for 2 hours.
Remove side from pan. Transfer cake to a serving plate. Cut into wedges.
TIP! You will need about 6 passionfruit. Meringue-topped cake can be frozen for up to two days. Remove 5 minutes before serving. Kitchen blowtorches are available from specialty kitchen shops.