1. In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and half a cup sugar, until stiff peaks form. Transfer to a bowl.
2. Set a heatproof bowl over a pot of simmering water. Place egg yolks and half a cup sugar in the bowl and whisk vigorously (by hand) until mixture is silky smooth and no sugar granules are visible, about three to four minutes. Color should be a pale butter yellow.
3. Transfer mixture to mixer bowl (you can use the same bowl that was used for the whites) and beat until light and fluffy. Add the passion fruit pulp in a slow stream, and mix. Using a spatula, fold in the whites. The mixture will become very runny but don’t worry. You can whisk the mixture to combine until uniform. Pour into a nine- by 13-inch aluminum pan and freeze overnight.
I like to make a small fruit salad with whatever berries or fruits I can get. Pomegranate arils, kiwis, blueberries, and strawberries work very well. If you dare, add a tablespoon or two of balsamic vinegar to the fruits to make the flavors really burst. Place fruit in a pretty martini glass and top with a scoop of passion fruit sorbet. It’s a perfect dessert for Shabbos Tu B’Shvat.
You can find passion fruit in the freezer aisle, along with the ethnic foods. Of course, you can always substitute with the real thing if you find fresh passion fruit.