Step 1

Preheat the oven to 170°C. Butter four 200ml ramekins. Coat the inside with extra sugar, shaking off any excess.

Step 2

Whisk eggwhites with electric beaters until soft peaks form, then beat in sugar until stiff and shiny. Fold in passionfruit and custard, keeping as much volume in the mixture as possible. Divide among ramekins. Run your finger around the inside edge to help soufflé rise. Bake for 8 minutes until golden and risen. Dust with sugar. Serve with sorbet and cream.