Happy Pie Maker Christmas. This classic dessert takes just 20 minutes and is delicious!


  • 2 eggs

  • 1/3 cup caster sugar

  • 1 teaspoon vanilla bean paste

  • 2 tablespoons self-raising flour

  • 2 tablespoons plain flour

  • 2 tablespoons cornflour

  • 2/3 cup fresh passionfruit pulp

  • Fresh berries, extra fresh passionfruit pulp and chopped pistachios, to serve


  • 1½ cups thickened cream

  • 2 tablespoons caster sugar

  • 1/3 cup lemon curd


  • 1.

    Beat eggs, sugar and vanilla in a medium bowl with an electric mixer for 2 minutes, or until thick and pale. 

  • 2.

    Sift flours over egg mixture. Using a wire whisk, gently fold until just combined. 

  • 3.

    Lightly grease pie-maker holes. Spoon 2 heaped tablespoons sponge mixture into each hole. Close lid. Cook for 9 to 10 minutes or until golden brown and firm to touch. Open lid. Carefully remove sponges. Cool. Repeat with remaining sponge mixture.

  • 4.

    To make lemon curd cream, beat cream and sugar in a medium bowl with an electric mixer until soft peaks form. Add lemon curd. Fold until just combined.

  • 5.

    To assemble trifles, place sponge cakes into four individual trifle glasses. Drizzle with passionfruit. Spoon over lemon curd cream. Top with berries.

  • 6.

    Drizzle with extra passionfruit pulp. Sprinkle with pistachios.

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