There’s nothing more impressive than an impeccably made, delicious dessert – and this one is a show-stopper!
WATCH NOW: Try this next! How to make strawberry sauce. Article continues after video.
Serves 10, Prep and Cook 35 mins
INGREDIENTS
- 300ml tub of thickened cream
- 1/3 cup icing sugar mixture
- 1 tsp vanilla bean paste
- 250g tub sour cream
- 1 cup fresh passionfruit pulp
- ½ fresh orange juice
- 2 x 300g packets sponge finger biscuits
- 1 punnet strawberries, hulled, sliced
- Extra passionfruit, small strawberries, and icing sugar, to decorate
METHOD
- Invert the base of a 23cm springform pan (base measures 22cm). Grease and line the base and side with baking paper, extending the paper 3cm above the pan edge.
- Beat cream, sugar, and vanilla in the small bowl of an electric mixer until soft peaks form. Add sour cream. Beat until firm peaks form.
- Combine passionfruit and juice in a jug. Stir to break up the pulp. Arrange one-third of the biscuits over the base of the prepared pan, trimming to fit. Spoon over ½ cup passionfruit mixture. Top with half of the cream mixture and half the sliced strawberries. Repeat with another layer of biscuits, ½ cup passionfruit mixture, remaining cream mixture, and strawberries, finishing with remaining biscuits and passionfruit mixture. Refrigerate and cover overnight.
- To serve, remove the side of the pan and lining paper. Transfer to a serving plate. Decorate with extra passionfruit pulp and strawberries. Dust with icing sugar.
TIP: You will need 6 to 8 large passionfruit for this recipe. Try replacing orange juice with an orange flavoured liqueur.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%