Passionfruit curd
6 egg yolks
150g caster sugar
Pulp from 8 passionfruit (strain half to remove excess seeds)
2 tablespoons orange juice
1/4 teaspoon vanilla extract
150g unsalted butter, diced
Bring a saucepan of water to a gentle simmer over low heat. Place a metal or heatproof bowl over the saucepan, making sure the water doesn’t come in contact with it. Add egg yolks, sugar, passionfruit pulp, orange juice and vanilla extract; whisk (still over the heat) until well combined. Add butter piece by piece, whisking constantly until each piece has melted. Stir until mixture thickens enough to coat the back of a wooden spoon, but do not boil. Remove from heat and allow to cool. Refrigerate until ready to use.