225ml milk
2 egg yolks
120g sugar
½ teaspoon vanilla extract
225ml thin (whipping) cream
1 tablespoon lemon juice
about 80ml (⅓ cup) passionfruit pulp (from about 4 small, wrinkly passionfruit)
350g ripe, sweet strawberries
110g sugar
1 tablespoon lemon juice
3 tablespoons thin (whipping) cream

This is so refreshing on a hot summer’s night. I always love colour blocks and stripes. It reminds me of the strawberry vanilla split on a stick that I was obsessed with in South Africa as a child that we used to get from the corner café.

I use a 30 x 10cm loaf tin here. Line the tin with baking paper, folding the excess into pleats so that it is as flat and neat as possible – so the folds won’t show too much when you serve.

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1.To make the passionfruit layer, scald the milk in a saucepan.
2.Whip the egg yolks with 90g of the sugar and the vanilla until creamy.
3.Add a little of the hot milk to the egg mix to warm it, whisking to gradually incorporate all, then return the mix to the pot.
4.Reduce the heat to the lowest setting and cook, stirring continuously, to just cook the egg out until velvety, taking care not to curdle.
5.Remove from the heat, still whisking from time to time as it cools.
6.Whisk the cream to quite stiff peaks, then beat in the remaining 30g sugar.
7.Mix the lemon juice into the passionfruit and strain the passionfruit juice into the egg mixture.
8.Put the seeds into a small bowl for now.
9.Once the egg mix has cooled completely, fold or whisk in the cream until it is well combined.
10.Fold the passionfruit seeds in, distributing them evenly, then pour into the prepared tin and put into the freezer to set, making sure the tin is level (it will take a few hours).
11.To prepare the strawberry layer, rinse the strawberries, then hull them and cut into big chunks.
12.Put the sugar, lemon juice and 125ml (½ cup) water into a small pot and heat up gently, to just dissolve the sugar. Remove from the heat and leave to cool.
13.Purée the strawberries to completely smooth and then unite with the syrup.
14.Whisk in the (unwhisked) cream to blend completely, then leave to cool. Cover and keep in the fridge.
15.When the passionfruit layer has frozen firm enough to hold the strawberry layer over it, remove from the freezer and carefully pour the strawberry purée over.
16.Return the tin to the freezer to freeze completely.
17.To serve, remove from the freezer 10 minutes or so before serving, depending on the weather.
18.Carefully lift out with the paper onto a cutting board or plate, or invert if easier. Cut into decisive slices.

Images and text from
Now & Then by Tessa
Kiros, photography by
Manos Chatzikonstantis.
Murdoch Books RRP $65.