Method

• 1.
  Grease a 3cm-deep, 30cm x 35cm baking tray and line with baking paper.
• 2.
  To make semifreddo, strain passionfruit pulp through a sieve set over a measuring jug. You should have 70ml passionfruit puree (top up with water if necessary). In a stand mixer fitted with the whisk attachment, whisk cream to soft peaks. Add passionfruit puree and whisk until combined. Transfer to a bowl.
• 3.
  Wipe clean stand mixer and whisk yolks and sugar for 5 minutes or until thick and pale. Transfer to a second bowl.
• 4.
  Wipe clean stand mixer and whisk eggwhites and a pinch of salt flakes to firm peaks. Fold passionfruit mixture into egg yolk mixture, then fold through whisked eggwhite.
• 5.
  Spread semifreddo mixture evenly across prepared tray. Top with a sheet of baking paper and freeze for 6 hours or until frozen.
• 6.
  Preheat oven to 160°C. Grease two 30cm x 35cm baking trays and line with baking paper.
• 7.
  For the hazelnut sponge, place hazelnuts in a food processor and whiz until finely ground. In a stand mixer fitted with the whisk attachment, whisk eggs, sugar and a pinch of salt flakes for 5 minutes or until thick. With the motor running, add butter in a thin, steady stream, until combined. Fold through ground hazelnut and flour.

• 8.
  Divide mixture between prepared trays and bake for 12 minutes or until firm to the touch. Set aside to cool completely.
• 9.
  For the passionfruit sauce, soak gelatine in cold water for 5 minutes to soften. Combine sugar and pulp from 15 passionfruit in a bowl. Strain passionfruit mixture through a sieve set over a second bowl. You should have 150ml passionfruit liquid (top up with water if necessary). Stir through pulp of 3 remaining passionfruit. Squeeze excess water from gelatine, then transfer leaves to a small saucepan over medium heat and stir until melted. Add passionfruit mixture, stir to combine and set aside to cool to room temperature.
• 10.
  Remove top layer of baking paper from semifreddo. Turn out 1 hazelnut sponge directly onto semifreddo, then carefully invert onto a chopping board (the semifreddo will now be on top). Reserve 2 tbs passionfruit sauce and spoon remaining sauce over semifreddo. Turn out second hazelnut sponge onto passionfruit-topped semifreddo to make a sandwich. Cover with baking paper and freeze for at least 30 minutes or until firm.
• 11.
  When ready to serve, heat reserved passionfruit sauce in a saucepan over medium heat until warm. Stand semifreddo sandwich at room temperature for 5-10 minutes or until softened slightly.
• 12.
  Slice into rectangles and drizzle with warm passionfruit sauce to serve (individual semifreddo sandwiches can be stored, wrapped in baking paper and plastic wrap, in the freezer).