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.
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Lime Butter
- 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
-
Passionfruit Cream
- 600 Grams cream
- 2 Teaspoons sugar
- 1 Teaspoon vanilla bean paste Heilala vanilla bean paste BUY
- Pulp 2 passionfruit (grenadilla)
-
Assembly
- 450 Grams sponge cake, cubed
- Additional raspberries to garnish
Do
- 1
Lime Butter;
- 2
Place lime zest and sugar into mixing bowl and mill 15 sec/speed 10.
- 3
Add butter and chop 5 sec/speed 7.
- 4
Insert Butterfly and add all remaining Lime butter ingredients. Cook 10 min/80ºC/speed 4. Remove from bowl and set aside. Cool.
- 5
Lime Berry Coulis;
- 6
Place all ingredients into Thermomix bowl and cook 8 min/90°C/speed 1.
- 7
Blend 1 min/speed 6.
- 8
Strain through fine mesh sieve and refrigerate until use.
- 9
Whip chilled cream with sugar and vanilla in clean dry Thermomix bowl, with inserted butterfly 10-20 sec/speed 4.
- 10
Add passionfruit pulp and incorporate gently 4 sec/speed 4.
- 11
Assembly;
- 12
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.
More
Serve chilled.
