Blind bake the pastry case (either make your own or use a frozen one from the supermarket). Blind baking means cooking the pie shell empty for about 15 minutes or until browned. Once cooked, brush the hot case with some egg white to stop any seepage (too much egg white though will result in a soggy pastry case). If you are going to use the egg whites from the recipe to do this, do not dip the brush in more than once as the egg whites have to be beaten later to meringue stage.

Melt gelatine in 2 tablespoons of hot water, stirring it over steam; set to one side. Mash the bananas, add the passionfruit, lemon juice, egg yolks and half the sugar. Whisk/stir over a double boiler until the mixture starts to thicken. Pour in the warm gelatine and stir. Leave to chill until nearly set.

Whisk the egg whites until frothy; spoon in the remaining sugar slowly and beat until thick and stiff.

When the banana mixture is nearly set, fold in the beaten egg whites and cream and spoon into the pastry case. Chill well.

Serve as it is or with more whipped cream and more passionfruit pulp drizzled over the top.