Layers of passionfruit-scented cream, cookies and fresh passionfruit coulis make this passionfruit ice box cake the perfect summer dessert.
Ingredients
Full recipe with amounts can be found in the recipe card below.
- Passionfruit. I used fresh passionfruit but you can used canned too.
- Sugar.
- Water.
- Lemon juice.
- Cream cheese.
- Mascarpone.
- Condensed milk.
- Lemon juice.
- Cookies. I used coconut cookies but any thin cookie (like Graham Crackers) will work.
How to make passionfruit ice box cake
- Make the passionfruit coulis: Simmer the passionfruit pulp, sugar, water and lemon juice in a small saucepan for 10 minutes until reduced and syrupy (the sauce should coat the back of a spoon). Remove from the heat and allow to cool.
- Make the cream filling: Whip together the cream cheese, mascarpone, condensed milk and lemon juice. Stir in half of the passionfruit coulis.
- Assemble the ice box cake: Line a loaf pan with two layers of plastic wrap. Add a few spoonfuls of cream mixture and swirl in two spoonfuls of passionfruit coulis. Add a layer of cookies then repeat until you’ve used all the cream and coulis. Finish with a layer of cookies. Add a layer of plastic wrap to the top and fold in the overhanging plastic. Place in the fridge and allow to chill for at least 6 hours but preferably overnight.
- Serve: Remove from the fridge then remove the top layer of plastic. Invert onto a serving plate or board then carefully remove the loaf pan and plastic. Top with fresh passionfruit and mint then slice and serve.
Can I make ice box cake in advance?
Yes, this passion fruit ice box cake is the perfect dessert to make ahead. You can make it up to 3 days in advance and kept in the fridge until ready to serve.
Summer dessert recipes
Passionfruit Ice Box Cake
Layers of passionfruit-scented cream, cookies and fresh passionfruit coulis make this passionfruit ice box cake the perfect summer dessert.
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Servings: 12
Calories: 256kcal
Ingredients
- 1 cup passionfruit pulp (approximately 10 passionfruit) + more for serving
- ½ cup sugar
- ¼ cup water
- 2 tbsp lemon juice
For the ice box cake
- 2 cups (500g) cream cheese room temperature
- 1 cup (250g) mascarpone room temperature
- 1 can (400g) sweetened condensed milk
- ¼ cup fresh lemon juice
- 200 g (7oz) cookies
Instructions
- Simmer the passionfruit pulp, sugar, water and lemon juice in a small saucepan for 10 minutes until reduced and syrupy (the sauce should coat the back of a spoon). Remove from the heat and allow to cool.
- Whip together the cream cheese, mascarpone, condensed milk and lemon juice. Stir in half of the passionfruit coulis.
- Line a loaf pan with two layers of plastic wrap. Add a few spoonfuls of cream mixture and swirl in two spoonfuls of passionfruit coulis. Add a layer of cookies then repeat until you've used all the cream and coulis. Finish with a layer of cookies.
- Add a layer of plastic wrap to the top and fold in the overhanging plastic. Place in the fridge and allow to chill for at least 6 hours but preferably overnight.
- Remove from the fridge then remove the top layer of plastic. Invert onto a serving plate or board then carefully remove the loaf pan and plastic.
- Top with fresh passionfruit and mint then slice and serve.
Nutrition
Calories: 256kcal | Carbohydrates: 29g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 371mg | Potassium: 239mg | Fiber: 2g | Sugar: 17g | Vitamin A: 592IU | Vitamin C: 9mg | Calcium: 97mg | Iron: 1mg
This dessert was delicious! I have made it twice and everyone loves it. The second time I decided to strain the seeds out of the coulis. I used lady fingers as the cookies. I will definitely be making this again!
So pleased to hear that!