Passion Fruit Delight: 8 Portions.


  1. 1pc Sponge biscuit disc. 9 cm, diameter by 1 cm high.

    1. 5mls. Sugar syrup
    2. 2 tbsp. Orange juice


    1. 15 gms. Gelatin ( powder ) dissolved in
    2. 4 Tbsp.Water


    1. 250 mls Passion fruit pulp from about 30 pieces of fruits
    2. 30 gms. Milk
    3. 15 gms. Powdered milk
    4. 5 drops. Vanilla essence


    1. 4 pcs. Egg yolks
    2. 24 gms. Sugar granulated


    1. 130 gms. Sugar granulated
    2. 80 gms. Water
    3. 2 pcs. Egg whites


    1. 225 mls. Cream whipped
    2. 30 mls. Liqueur preferably vodka
    3. 100ml. clear fruit jelly to top as a mirror
    1. Place the sponge disc. At the bottom of the cake hoop and soak with by brushing with (sugar syrup / passion fruit juice lightly, from Part 1).
    2. Dissolve the gelatin with 3 tbsp. of water and keep ready on a warm baine marie(Part2).
    3. In a sauce pan combine 100 mls. of the passion fruit pulp , the milk , powdered milk and the vanilla essence and bring to the boil ( Part 3 ).
    4. Place the egg yolks and the sugar in a bowl and whisk to a ribbon consistency (Part4).
    5. Pour the boiled milk mixture in Part 4.
    6. Return to heat and continue cooking over low heat stirring continuously with a wooden spatula until it coats the back of the spatula. (“Do not let the custard boil!!“ )
    7. Add the dissolved gelatin, Part 2 , and pass through a sieve , then leave to cool , stirring from time to time.
    8. Prepare an Italian Meringue out of (PartFive) and when cooling in preparation No. 7.
    9. When Preparation No. 7 is cool , fold it in the meringue mixture , add the Vodka in ( Part Six )lastly fold in the cream in ( Part Six ).
    10. Pour the mixture in the prepared hoop , placed in a flat base , set in the fridge.
    11. When set decorate with passion fruit seeds and pour a mirror of jelly then return in fridge to set.
    12. When finally set remove from hoop with the help of a hot office Knife portion and serve.

    NB: When set use the passion seeds and jelly to cover as a mirror

    Sponge Recipe Qty: 1 Round (Diameter 20 cm)

    1. 5 Eggs whole
    2. 130 gms. Sugar granulated
    3. 70gms. Flour sifted
    4. 65 gms. Corn flour sifted
    5. 50 gms. Butter melted
    6. Pinch Salt pinch
    7. Half Lemon zest finely grated


    1. Line your baking tin with grease proof paper.
    2. Combine eggs and sugar with salt and lemon zest in a mixing bowl and beat in a "bainmarie" until warm and fluffy.
    3. Remove bowl from the heat and continue to whisk until stiff and cold.
    4. Then an assistant could help you to add the flour, and butter while you are folding in. (flour and corn flour sifted together).
    5. Fill in greased moulds lined with grease-proof paper and bake at180 degree Centigrade - reduce to 160 Degr. C. during second half