1. Whip 250ml heavy cream in a medium bowl until stiff peaks form then set it aside.

2. In a large bowl whip 4 egg whites until stiff peaks form gradually adding 100g of sugar during the process continue whipping until a thick meringue forms.

3. Whip 4 egg yolks with 100g sugar in another bowl until pale and fluffy then fold in 150g of passionfruit puree.

4. Gently fold the whipped cream into the egg yolk mixture until well combined then fold in the egg white meringue until no white streaks remain.

5. Pour the mixture into a 1 1/2 liter or 51fl oz mold or container and freeze for at least 5 hours or overnight at -18°C or 0°F.

6. Before serving remove the parfait from the freezer 15 minutes prior to serving.

7. Top with fresh mint leaves passionfruit seeds and sliced strawberries if desired.