Line the base and sides of an 8 x 25cm bar pan with plastic wrap, allowing the sides to overhang.

Using an electric mixer whisk the egg, egg yolks and sugar in a medium heatproof bowl until thick and creamy. While continually whisking, place the bowl over a saucepan of simmering water and whisk for 5 minutes or until mixture doubles in size. Remove from heat and set aside to chill.

Using an electric mixer, whisk the cream in a bowl until soft peaks form. Add half the cream to the egg mixture and gently fold until just combined. Add the remaining cream and lemon juice and fold until just combined.

Separate between two bowls equally. Flavour each portion with raspberry purée and passionfruit purée. Pour raspberry mix into the prepared pan and place in the freezer for 1 hour or until firm, remove from freezer,add in passionfruit mix and return to freezer for 6 hours or overnight until firm.

For the macerated raspberries, combine raspberries, sugar and rose water in a bowl, stir and place in the fridge till ready to use.