Passionfruit ice box cake

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

1. 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.
2. Make the cream filling: Whip together the cream cheese, mascarpone, condensed milk and lemon juice. Stir in half of the passionfruit coulis.
3. 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.
4. 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

1. Easy blueberry lemon icebox cake
2. Fresh berry Eton mess
3. Easy lemon bars