After an easy dessert? Got a sponge cake in the cupboard? (That was a joke…but you can run down to the shops right?) Most of this recipe can be quickly made and kept in the fridge for a desparate occasion…or go ahead, make a plan and make it as though you meant to…but either way? Delicious…go on, tell me all about it.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 4 limes, zest and juice
- 120 Grams sugar
- 160 Grams unsalted butter, cubed
- 4 eggs
Berry Lime Coulis
- 300 Grams red berries of choice, fresh or frozen
- 65 Grams sugar
- 1 zest of a lime, finely grated
- 1 lime, juice
- 600 Grams cream
- 2 Teaspoons sugar
- 1 Teaspoon Vanilla Bean Paste Heilala vanilla bean paste BUY
- Pulp 2 passionfruit (grenadilla)
- 450 Grams sponge cake, cubed
- Additional raspberries to garnish
Place lime zest and sugar into mixing bowl and mill 15 sec/speed 10.
Add butter and chop 5 sec/speed 7.
Insert Butterfly and add all remaining Lime butter ingredients. Cook 10 min/80ºC/speed 4. Remove from bowl and set aside. Cool.
Lime Berry Coulis;
Place all ingredients into Thermomix bowl and cook 8 min/90°C/speed 1.
Blend 1 min/speed 6.
Strain through fine mesh sieve and refrigerate until use.
Whip chilled cream with sugar and vanilla in clean dry Thermomix bowl, with inserted butterfly 10-20 sec/speed 4.
Add passionfruit pulp and incorporate gently 4 sec/speed 4.
Place cubes of sponge cake into large glass serving bowl, or several individual glasses. Drizzle with a little Berry Lime coulis. Dollop with Lime Butter and Passionfruit Cream. Repeat layering until all ingredients are used ending with cream. Garnish with raspberries.