250ml sterilised jar with lid, a 8cm deep, 13cm x 20cm terrine and a food processor,
Passionfruit curd
4 egg yolks
1/2 cup (110g) caster sugar
100ml lemon juice
Zest of 1 lemon, finely grated
3 passionfruit, pulp removed
60g unsalted butter
Terrine
400g ricotta
3/4 cup (165g) caster sugar
300ml thickened cream
100g soft Italian nougat, chopped
80g store-bought meringue, crumbled
1/4 cup (75g) condensed milk
100g raspberries, plus extra to serve
1/3 cup (60ml) passionfruit curd or store-bought lemon curd, plus extra to serve
Instructions
To make Passionfruit curd: Whisk together yolks and sugar until combined, then place in a saucepan with the remaining ingredients. Cook, stirring constantly, over a very low heat until mixture is thick. Pour into a 250ml sterilised jar, seal and set aside to cool. (see Notes)
To make the Terrine: Line a 8cm deep, 13cm x 20cm terrine with plastic wrap, leaving plenty overhanging the sides to cover surface. Place the ricotta and sugar in a food processor and whiz until combined. Using electric beaters, whisk the cream to soft peaks, then gently fold into the ricotta mixture with the nougat, meringue, condensed milk, raspberries and passionfruit curd. Pour mixture into the lined terrine, cover surface with the overhanging plastic wrap and freeze overnight or until set.
Invert terrine onto a serving platter, gently pulling on the plastic wrap to remove terrine. Serve sliced with extra passionfruit curd and raspberries.