Passionfruit Chinchilla


My husband likes making custard (frequently!) and I like making hollandaise sauce (alright, also pretty frequently, but let’s not get too judgy) which leaves with a load of leftover egg whites…

This is a lovely simple little dessert that doesn’t require too much fussing or bother. Not being a desserty person that’s exactly my kind of bag.


1 tablespoon butter, softened
5 egg whites
2/3 cup caster sugar
2 passionfruit
2 punnets raspberries
icing sugar, for dusting


  1. Preheat oven to 180 degrees C
  2. Grease four 300ml ramekins with soft butter. Make sure you give the dishes a good coating of butter.
  3. Whisk the egg whites until stiff
  4. Add the caster sugar, one tablespoon at a time, until all incorporated.
  5. Slice the passionfruit in half and spoon out the seeds and juice.
  6. Add the passionfruit to the meringue and carefully fold through.
  7. Spoon the mixture equally into the four greased ramekins.
  8. Stand them in a baking dish and half fill the dish with boiling water.
  9. Bake in the preheated oven for ten minutes.
  10. Turn out the chinchillas upside down onto each serving plate.
  11. Top with raspberries and dust lightly with icing sugar.
  12. Serve immediately

Serves four

Note: to serve cold, don’t top until just before serving. Cover with cling film and store in the fridge.

Recipe & Photo nabbed from:


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