Instructions: Roll out pastry thinly on a lightly floured board. Cut into 16 triangles with 7.5cm sides. Chill for 30min. Brush with egg. Bake at Gas 6 400 degrees F/200 degrees C for 7min or until golden and crisp. Split triangles in half from point to base and discard unglazed half. Whisk filling ingredients until fluffy and pipe on to four dessert plates in a pointed swirl as tall as the pastry triangles. Lean pastry shapes against the filling to enclose it in a pyramid shape. For the sauce put passionfruit juice in a pan and heat. Mix arrowroot with brandy to form a thin paste. Pour into juice stirring all the time and heat until slightly thick ened. Cool. Then pour around pyramid and decorate plate with orange segments and hazelnuts.

Serves 4

This is our simple version using puff pastry triangles to make the pyramid instead of praline. The pastry triangles are arranged points up to make a foursided pyramid. The cavity inside is filled with a hazelnut and coffee cream.

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