Passionfruit Charlotte

 

45 Min Prep    /    0 Min Cook    /    12 Serving

Ingredients : 

2 X 9g packet Lite Jelly Mango Passionfruit jelly crystals

250ml (1 cup) boiling water

300g packet savoiardi (sponge finger biscuits)

750ml (3 cups) thickened cream

180g (2/3 cup) passionfruit curd

Passionfruit pulp, to serve

Method Steps : 

Place the jelly crystals in a heatproof bowl. Pour over boiling water. Stir until dissolved. Set aside, stirring occasionally, for 5 minutes or until cooled slightly. Place in the fridge for 1 hour or until chilled but not set.

Meanwhile, line the base of a 7cm-deep, 20cm (base size) springform pan with baking paper. Trim 14 biscuits to 7cm lengths (reserve offcuts). Arrange upright around the side of prepared pan. Arrange remaining biscuits and reserved offcuts over the base of the pan.

Use electric beaters to beat 375ml (1 1/2 cups) cream in a large bowl until soft peaks form. Gradually add the jelly mixture, beating constantly, until firm peaks form (do not overbeat).

Spread half the cream mixture over the biscuit base. Top with half the passionfruit curd. Use a skewer to create a swirled effect. Top with remaining cream mixture. Place in the fridge for 6 hours or overnight until set.

Use electric beaters to beat the remaining cream in a bowl until firm peaks form. Use a large metal spoon to fold the remaining curd into the cream until just combined. Top the cheesecake with the curd mixture then drizzle over the passionfruit pulp.

Recette de cuisine