Chef: Trish McKenzie Serves: 12 Time: 20 minutes


  • 125g CADBURY White Chocolate Melts

  • 125g PHILADELPHIA Block Cream Cheese

  • Pulp of 3 passionfruit

  • 2 eggs

  • 1/3 cup caster sugar

  • ¼ cup flour

  • ¼ cup SR flour

  • ¼ cup cornflour

  • 1 tablespoon hot water

  • Icing sugar, for dusting


  • 1.

    Combine the chocolate, PHILLY and passionfruit in a microwave proof bowl and melt together on 50 % power for 1½ minutes. Gently stir together. Set aside to cool to a spreading consistency.

  • 2.

    Beat together the eggs and sugar using an electric mixer, until pale and thickened. Sift over the flours and pour the water down the inside of the bowl and gently fold together.

  • 3.

    Spoon teaspoonsful of mixture onto lined baking trays to make 24, allowing room for spreading. Bake in a moderate oven 180oC for 10 minutes or until golden. Cool on a wire rack.

  • 4.

    Sandwich together sponges with passionfruit cream. Dust with icing sugar and serve immediately.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 283kj
  • Fat Total 9g
  • Saturated Fat 5g
  • Protein 6g
  • Carbohydrate 43g
  • Sugar 15g
  • Sodium 70mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Posted by MarkReport
This looks delicious!