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Lemon and passionfruit charlotte recipe

Lemon and passionfruit charlotte recipe

11 ratings

This stunning no-bake dessert is full of zingy, zesty flavours. It's the perfect post-roast dessert for Easter! See method

  • Serves 12
  • Takes 20 mins plus 9 hrs setting
  • 203 calories / serving


  • 2 x 23g packs orange or lemon & lime jelly crystals
  • 2 tbsp Tesco Finest Alphonso mango & passion fruit coulis
  • 10 tbsp elderfower cordial (about 160ml)
  • 170g sponge fingers

For the filling

  • 300ml whipping cream
  • 5 passion fruits, halved, pulp and seeds removed from 4
If you don't have any limes, try a lemon instead

Each serving contains

  • Energy

  • Fat

    11g 15%
  • Saturates

    6g 32%
  • Sugars

    21g 23%
  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 24.9g Protein 3.1g Fibre 1.1g


  1. Put the jelly crystals in a heatproof bowl and make up to pack instructions. Chill in the fridge for 3-4 hrs until set. 
  2. Stir half the coulis into the cordial and transfer to a shallow dish. 
  3. Line the bottom of a 20cm loose- bottomed cake tin. Dip the sponge fingers (about 26 or 27 fingers) into the elderflower mix, then use to line the sides of the tin. 
  4. Use an electric whisk to whip half the cream to soft peaks, then spoon in the jelly and whisk for 30 secs to combine. Spoon into the tin and chill for at least 6 hrs before serving. 
  5. To serve, whip the remaining cream to soft peaks and spoon on top. Swirl over the remaining coulis and top with the passion fruit halves, pulp and seeds.

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