One of my favourite flavours is passion fruit. I love that it is tangy and aromatic and that it goes with many things. I have used this recipe many times and it is quite fail proof.
  • 3 large eggs
  • 125g caster sugar
  • 125g passion fruit puree
  • 200g unsalted butter


  1. Mix all the ingredients except the butter in a large mixing bowl and whisk to combine.

2. Place the bowl over a pot of simmering water and whisk continuously till the mixture thickens. To do a quick test, coat the back of a wooden spoon with the thickened mixture and run your finger across the spoon. If the ‘finger path’ remains, your mixture is ready.

3. Take the mixture off the heat and add in the butter (cut into cubes) and whisk to incorporate.

4. Pour into a container, cling wrap the mixture, with the cling wrap touching the surface of the curd, and chill in the fridge to set and until ready to use.

I am using this as filling for a white chocolate mud cake which will otherwise be too sweet.