1. Sprinkle a pinch of salt into the whites and whip well.

2. Beat the egg yolks and sugar. In a separate bowl melt the white chocolate and the butter in a bain-marie. Add the melted white chocolate and butter into the egg yolks and sugar mixture. Gently fold the whipped egg whites into the batter, then allow it to cool in a refrigerator for an hour or two.

3. Fill the baking form with half of the batter and bake in an oven. Once baked, allow it to cool to room temperature. Spread the rest of the batter on top and place in a freezer. Once you take it out from the freezer, it should be easy to slice.

4. Whisk the egg whites, sugar, salt and citric acid and bake the meringues in an oven.

5. Decorate the white chocolate cake with meringues, sprinkle some poppy seed on top. If wanted, serve the fresh passion fruit mixed with a few drops of sugar syrup on the side.