Cheat’s mango & passion fruit soufflé SERVES 4

The beauty of this recipe is that it uses some store-cupboard ingredients to create a restaurant-looking dessert. The shortcut is to use ready-made custard, which works beautifully as the base for a sweet soufflé, along with tinned mango purée and ripe passion fruit.

Unsalted butter, for greasing Heat your oven to 200°C/Gas 6 and butter four ramekins. Put ½ tbsp 20g caster sugar, plus an caster sugar in each ramekin and rotate the dish so the sugar coats extra 2 tbsp to coat the the base and the sides evenly. Tap out any excess. ramekins 100ml ready-made custard Tip the custard and mango purée into a bowl. Cut the passion fruit (tinned or carton) in half, then scoop out the seeds and juice into the bowl. Mix with 75ml tinned mango purée the custard and mango purée until evenly combined. 3 ripe passion fruit 4 large egg whites Whisk the egg whites in a clean bowl until stiff. Gradually add the Icing sugar, sifted, 20g sugar, a spoonful at a time, whisking well between each addition, for dusting to make a smooth, glossy meringue. Gradually fold the meringue into the passion fruit and mango custard, using a large, metal spoon or spatula, until it is all incorporated.

Divide the mixture between the prepared ramekins. Use a palette knife to gently smooth and level the surface of each soufflé, then run your finger around the edge to lift the mixture away from the side slightly (this helps it to rise evenly).

Bake for 12–15 minutes until the soufflés are risen. Dust with icing sugar and serve immediately.

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