Coat four 180ml ovenproof
dishes with cooking oil spray. Sprinkle bases and sides
with caster sugar, shake off excess. Place dishes on
oven tray. Whisk egg yolks, passionfruit, liqueur and 2
tablespoons of the icing sugar in medium bowl until
combined. Beat egg whites in small bowl with electric
mixer until soft peaks form; add remaining icing sugar,
continue beating until firm peaks form.
Fold about a quarter of
the egg white mixture into passionfruit mixture, then
fold in remaining egg white mixture. Spoon into prepared
dishes, bake in moderately hot oven about 12 minutes or
until souffles are puffed. Serve immediately; dusted
with a little sifted icing sugar and fresh fruit if
desired.
