• For the sponge

  • 4 egg whites

  • 100g caster sugar

  • 4 egg yolks

  • 100g flour

  • For the mousse

  • 200ml passion fruit puree

  • 40ml milk

  • 4 egg yolks

  • 40g caster sugar

  • 3 leaves of gelatine soaked in cold water

  • 300 ml whipping cream whipped to soft peaks

  • 1 egg white whipped to stiff peaks

  • For the glaze

  • 50 ml passion fruit puree

  • 25 ml stock syrup

  • 2 leaves of gelatine

  • 1 passion fruit


  • 1.

    Whisk the egg whites to stiff peaks and add the sugar and continue to whisk for 4-5 minutes. Add the yolks and fold in the flour. Spread on to a baking tray thinly and bake in the oven at 200 degrees for approx 8-10 minutes. Turn out onto a baking tray and allow to cool. Meanwhile place the passion fruit puree, milk and sugar into a pan and bring to the boil. Pour over the egg yolks and return to the pan and stir over a low flame until it coats the back of the spoon, add the well drained gelatine and stir until it has dissolved. Set aside and let cool. Then fold in the whipped cream and the egg white. Line the bottom of a spring bottomed cake tin with the sponge - it does not matter if the sponge has to be cut in order for it to fit. Then spoon in the mousse mixture and place in the fridge to set. This will take a couple of hours. Slowly heat the passion fruit puree and stock syrup until its just to the boil then add the gelatine and the scooped out passion fruit. Dissolve the gelatine and allow to cool slightly. Then pour over the mousse, and place into the fridge and chill until set. Using great care genteelly warm the mould using a gas burner and release from the mould. Slice a nice wedge and serve with a spoon of whipped cream and garnish with mint.

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