Combine egg yolks and sugar in a heatproof bowl and beat until thick and pale. Beat in sweet white wine. Place bowl over a saucepan of simmering water. Continue to beat for 15 minutes or until the mixture is very thick, not allowing the bowl to over-heat. It will be ready when it forms soft mounds. Remove bowl from the heat and continue beating for a further 5 minutes. Fold in the passion fruit pulp and serve with the fresh berries.
