- Prepare the passion fruits: Cut each fruit in half and scoop out all the pulp and seeds into a sieve set over a large heatproof bowl. Sieve the fruit thoroughly, then trickle 1 tbsp boiling water over the seed mixture in the sieve and scrape again with a spoon. Scrape any small amount of pulp from underneath the sieve into the bowl too. Discard the seeds.
- Whisk the zabaglione: Half-fill a pan with boiling water and heat to simmering point. Put the honey, egg yolks and lemon juice into the bowl with the passion fruit juice and whisk well with an electric mixer. Set the bowl over the pan of hot water and continue to whisk until the mixture is pale and thick and it holds a trail when the beaters are lifted out. This takes about 10 minutes and the mixture will look like a slightly soft, whisked sponge mixture when ready. Keep the water barely simmering – do not let it bubble too fiercely or the eggs will cook and separate.
- Serve the zabaglione: Remove the bowl from the pan and continue to whisk for 1 minute. Spoon, ladle or pour the mixture into four small glasses. Serve immediately.
*For passion fruits, honey and lemon juice, use 150ml good-quality fruit juice such as mango, or fruit purée such as raspberry, and 3 tbsp caster sugar. *To make a classic zabaglione, use 2 tbsp caster sugar and 150ml Marsala wine instead of the passion fruits, honey and lemon juice.
…or try this
Serve the bowl of zabaglione as a dip, keeping it warm over a small pan of hot water at the table. Offer strawberries, physalis, cherries, chunks of banana, chocolate finger biscuits and biscotti to dip.