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.
Thanks for reading and please subscribe to have each update delivered to your inbox weekly.
Or better yet, come join us on the Insider Club to have extra Thermomixery each and every month!
- 4 limes, zest and juice
- 120 Gram sugar
- 160 Gram unsalted butter, cubed
- 4 eggs
Berry Lime Coulis
- 300 Gram red berries of choice, fresh or frozen
- 65 Gram sugar
- 1 zest of a lime, finely grated
- 1 lime, juice
- 600 Gram cream
- 2 Teaspoon sugar
- 1 Teaspoon Vanilla - Bean Paste Heilala vanilla bean paste BUY
- Pulp 2 passionfruit (grenadilla)
- 450 Gram 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.