1cuppassionfruit pulp (approximately 10 passionfruit) + more for serving
½cupsugar
¼cupwater
2tbsplemon juice
For the ice box cake
2cups (500g) cream cheese room temperature
1cup (250g) mascarpone room temperature
1can (400g)sweetened condensed milk
¼cupfresh lemon juice
200g (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.