Slice or break the sponge into pieces and arrange half of them in a shallow dish or stand, then pour half the ginger wine over them. Mound up the remaining half of the sponge cake and pour the remaining ginger wine on top.
Whip the cream with the icing sugar until it is firm but not stiff; you want soft peaks.
Scoop the insides of 2 passion fruit into the bowl of cream and fold in before mounding the cream floppily over the soused sponge.
Scoop out the remaining 6 passion fruit onto the white pile of cream so that it is doused and dribbling with the black seeds and fragrant golden pulp.
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