Individual passionfruit Charlottes recipe

  • Serves 4
  • 10 mins to prepare and 15 mins to cook
  • 513 calories / serving
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Scoop the pulp and flesh from the passionfruit halves into a sieve sat over a bowl. Press the pulp through the sieve then discard half of the seeds. Add half of the icing sugar to the passionfruit pulp/juice and stir to mix well. Soak the savoiardi fingers in the passionfruit juice and arrange 4 evenly spaced apart in each serving glass.

Whip the cream with the rest of the icing sugar in a large mixing bowl until soft peaks form. Fold the passionfruit juice/purée and the seeds in the cream. Transfer to a piping bag fitted with a star-shaped nozzle.

Pipe the cream into the centre space of the glasses.

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  • Ingredients

  • 16 savoiardi
  • 300ml whipping cream
  • 100g icing sugar
  • 6 passionfruit, halved
  • Energy 2140kj 513kcal 26%
  • Fat 31g 45%
  • Saturates 19g 96%
  • Sugars 43g 47%
  • Salt 0.1g 1%

of the reference intake
Carbohydrate 54.6g Protein 4.7g Fibre 3.1g


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