After months of mostly apples, oranges and bananas, our local grocery store had passion fruit on sale last week. It just seemed too good an opportunity to pass up, and so I decided to bring a few rays of sunshine and flavours of warmer months into our kitchen with this refreshing, fruity dessert.
The recipe is one of my staples during summer months: you don’t even have to turn on the oven and the light texture and zesty flavours won’t weigh you down. It works with all kinds of berries and tropical fruits.
- 1 ready-made sponge cake
- 5 tbsp of raspberry jam
- 3 passion fruits
- 200g whipping cream
- 200g cream cheese
- 10 gelatine leaves (or equal amount of powdered gelatin – check the box)
- 400ml water
- 4 tbsp sugar
- a handful fresh or frozen raspberry to serve
- Wrap your preferred baking pan with plastic film. Cut the sponge cake into the shape of the pan and place at the bottom.
- Spread the raspberry jam evenly on the cake.
- Slice the passion fruits in half and spoon out the seeds into a small bowl.
- Using an electric mixer, beat the whipping cream until stiff and fluffy. Fold in the cream cheese and 2 tbsp of sugar.
- Prepare half of the gelatine according to the instructions on the box and beat into the cream mixture. Add 2 tbsp of the passion fruits and mix everything until smooth.
- Spread the cream mixture onto the cake and place everything in the fridge for 30min.
- In the meantime, heat the other 5 gelatine leaves in the water until fully dissolved. Add the remaining 2 tbsp of sugar, as well as the passion fruit seeds.
- Remove the cake from the fridge and pour the passion fruit glaze on top. Let everything cool in the fridge for at least 2 hours.
- Slice into small pieces and top with a raspberry to serve.
Because I had some extra time, I made the sponge cake myself. It’s really rather easy, and there’s many good recipes (like allrecipes, here). Just remember to halve the ingredients, because we’re only using it as a cake bottom.