Passion fruit cream

These rich, silky creams can be made well in advance – for lots of tasty leftovers just double the amount

  • Prep:35 mins
    Plus chilling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 501
  • fat 44g
  • saturates 24g
  • carbs 20g
  • sugars 20g
  • fibre 1g
  • protein 4g
  • salt 0.07g


  • 1 egg yolk
  • 2 tbsp caster sugar
  • 1 tbsp Cointreau or triple sec, plus some to serve
  • squeeze lemon juice
  • 3 passion fruits
  • 150ml double cream


  1. Whisk the yolk and sugar until light and fluffy and doubled in size, about 3 mins. Beat in the Cointreau, lemon and the flesh of 2 passion fruits. Softly whip the cream until it just holds some shape (it stiffens quickly towards the end so whip slowly as it gets thicker). Chill 2 dessert glasses.

  2. To assemble, gently fold the egg mix into the double cream, having first given the eggs another brisk whisk. Spoon the cream into little glasses and top them with the seeds from the remaining passion fruit and a drizzle of Cointreau.

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