A Passionfruit parfait by any other name

Passionfruit Parfait. Or should that be Passion-a-misu?

Actually, this dessert is simplified from a recipe by MasterChef Australia contestant Marion Grasby, and she calls it 'Passionfruit and Macadamia Cups'.  A rather innocuous name for a dessert with higher leanings? It certainly looks impressive, with layers of vanilla yoghurt, sponge fingers, macadamias and passionfruit.

Marion's version has yoghurt pastry cream and honey-roasted macadamias, but I couldn't find any honey-roasted nuts, and I didn't have SIX eggyolks to make the pastry cream. So I improvised. Somewhat successfully, I hope.

Now, back to the names.  How about

Tropical Nut Cup

or Yes, sir, we have no Bananas

or Passio-Yogo

or Passion-nut about You?

I'll stop now!

Passionfruit Parfait
serves 2

Ingredients
6 sponge finger biscuits (Savoiardi)
50g unsalted macadamia nuts
100ml vanilla-flavoured yoghurt
3 tblsp passionfruit pulp

Ginger syrup:
1/2 cup sugar
1 cup water
1/2 tblsp finely grated ginger

Method
1. For the ginger syrup: Place the sugar, water and ginger into a small pan over low heat.  Stir for 5 minutes or until the sugar dissolves.  Transfer to a heatproof bowl and cool.
2.  To assemble the parfait:  Break each sponge finger in half and dip into the ginger syrup and divide among 2 cups or glasses.  Put a teaspoon of passionfruit pulp on next, followed by some macadamias, then a tablespoon of vanilla yoghurt.  Repeat with the remaining sponge fingers, ginger syrup, passionfruit, macadamias and yoghurt.  Reserve some passionfruit pulp to drizzle on top.

recipe adapted from MasterChef magazine (November 2010)

Ingredients, including prepared ginger syrup, macadamias, savoiardi biscuits, vanilla yoghurt and passionfruit pulp that I bought ages ago for a recipe I forgot to make (passionfruit tart?).

Everything is just layered into a glass. 

Another pretty dessert that looks a lot more effort than it takes.