Deliciously simple: Iced passionfruit parfait

I just love desserts that are both simple to make and luscious to eat, and iced desserts would have to be among my favourites of these. And this lovely little number is high up on the best-seller list for me! Combining the custardy richness of egg yolks and the smooth lusciousness of cream with the airy lightness of egg whites and the tangy sweetness of passionfruit, this is a dessert that's super easy, never fails and always provokes 'oohs and aahs'! Any drawbacks? Only that you have to plan it ahead of time--if you want the dessert to set, you should make it in the morning, for the evening. Or at night, for lunch the following day!
Ingredients (enough for 6 people):
3 eggs.
200 ml pure (whipping)cream.
125 gms castor sugar
4 medium size passionfruit or 3 large ones.
Separate the eggs into yolks and whites. Beat the egg yolks, add half the sugar, beat till frothy. Separately, beat the cream, add the other half of the sugar, beat till thick. Cut the passionfruit in half, scoop out all the pulp and juice, mix in the cream till well combined. Beat the egg whites separately until standing in stiff peaks. Now fold the cream into the egg yolk mixture, and then fold in the egg whites after that. Mix till well combined. Transfer mixture to a freezer container, freeze several hours(at least 8). Serve as is or, if you want to dress it up, topped with more whipped cream and maybe meringues on the side!
Iced parfaits can be made in lots of delicious flavours, but this one's my favourite!