• 6servings
  • 30minutes

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsE, P
MineralsCopper, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. *Bake time is afforded should you decide to bake your own sponge, biscuit , or genoise cakeOtherwise, you can purchase it, if you like.

  2. cake base:

  3. 3 pieces of cake base about 1 cm in height

  4. Click here for cake base recipe.

  5. passion fruit Mousse: (18cm)

  6. 100g passion fruit filling (strain the seeds)

  7. 1 tsp passion fruit essence

  8. 2 yolks

  9. 125ml milk

  10. 20g sugar

  11. 12g gelatin dissolved in

  12. 3 tbsp hot boiling water

  13. 300ml whipping cream

  14. 2 tbsp icing sugar

  15. mango cubes as desired

  16. Strawberry cubes as desired

  17. passion fruit jelly Topping:

  18. 50g passion fruit filling (with seeds)

  19. 60ml warm water

  20. 1 tsp gelatin dissolved in

  21. 1 tbsp hot boiling water

Instructions Jump to Ingredients ↑

  1. Method:

  2. Beat yolks still smooth with a hand whisk.

  3. Boil milk and sugar in a saucepan till bubbling. Pour this into the beaten egg yolk, stirring constantly to prevent curdling.

  4. Stir in the passion fruit filling, essence and gelatin solution till well mixed.

  5. Whip cream with icing sugar still about 70% stiff or mousse state.

  6. Add a little whipped cream into the passion fruit mixture, mix well. Gently fold the passion fruit mixture into the rest of the whipped cream.

  7. Put a layer of cake base into cake pan or cake ring, top with passion fruit mousse and mango cubes. Place another piece of cake base over the mango layer, top with passion fruit mousse and strawberry cubes. Finally put the last layer of cake base over the strawberry layer and top with all the rest of the passion fruit mousse. Smoothen the surface and chill in the refrigerator for at least 2 hours.

  8. Passion Fruit Jelly Topping:

  9. Method:

  10. Mix passion fruit filling with warm water and stir till well combined.

  11. Stir in the gelatin solution till well mixed. Leave to cool.

  12. Pour the cooled jelly topping over the chilled cake. Chill for at least 1.5 hours.

  13. Decorate as desired.

  14. Notes:

  15. The amount of mousse is just enough for a 18cm cake.



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