Passion Fruit Souffle

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“A lovely and unusual dessert from The Passion Fruit Vineyard website posted in response to a recipe request.”

Ingredients Nutrition


  1. Preheat oven to 350F.
  2. Make a collar for a 5 or 6 cup souffle dish by cutting 12" wide foil so it is 3" longer than the circumference of the dish, and folding foil lengthwise into thirds.
  3. Lightly butter and sugar one side of foil, leaving 3" on one end unbuttered.
  4. Attach foil, sugared side in, tightly around the outside of the dish so the foil extends about 2" above the dish, overlapping the unbuttered end.
  5. Tape to seal and set aside.
  6. In a small saucepan melt margarine or butter; stir in flour until completely incorporated into the butter.
  7. Add the fruit puree.
  8. Cook and stir constantly till thickened; remove from heat.
  9. In a large mixing bowl beat egg whites and vanilla till soft peaks form.
  10. Gradually add the 1/3 cup sugar, beating till stiff peaks form.
  11. Fold about 1 cup of the meringue into the passion fruit mixture.
  12. Fold fruit mixture into remaining meringue.
  13. In a medium mixing bowl beat egg yolks till combined.
  14. Gently stir the hot mixture slowly into beaten egg yolks and set aside.
  15. Transfer the egg mixture to the prepared soufflé dish.
  16. Bake in preheated oven for 40 to 45 minutes or till a knife inserted near the centre comes out clean.

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