Passionfruit Semi-Freddo

Line an 8-cup pudding bowl with a double thickness of plastic wrap, leaving sides to overhang. Line a large baking tray with baking paper.

Place 1 cup of the sugar in a small saucepan over medium heat. Melt sugar, tilting the pan so that it melts evenly. Cook for 3-4 minutes or until a rich golden colour. Add pistachios to pan, stir to coat. Scrape mixture onto lined tray, set aside to cool completely, then break into small pieces, set aside.

Meanwhile, beat egg whites in a mixer until soft peaks form. Gradually add remaining sugar and beat until thick, glossy and holds stiff peaks.

In a separate bowl, beat cream with vanilla until soft peaks. Fold cream into meringue. Fold praline, chocolate and mixed peel through the meringue mixture. Transfer to lined bowl and smooth surface. Cover with plastic wrap and freeze overnight or until firm.

To make the burnt passionfruit sauce, place honey into a medium saucepan. Bring to a boil over a medium heat for 3 minutes or until the honey starts to darken. Add butter, swirling to combine. Add passionfruit, bring to the boil, remove from heat and cool completely.

For spun toffee, line a baking tray with baking paper. Place sugar and water in a saucepan over medium heat. Stir until sugar has dissolved. Bring to the boil. Cook, without stirring, for 8-10 minutes or until golden. Stand for 2 minutes or until bubbles subside. Working quickly, dip 2 forks into toffee and drizzle back and forth over tray.

To serve, wipe outside of bowl with a hot wet cloth. Lift out semi-freddo using the plastic. Invert onto a chilled serving plate. Drizzle over sauce and top with spun toffee.