Passion fruit cream

Passion fruit cream

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 35 mins Plus chilling


Serves 2
These rich, silky creams can be made well in advance - for lots of tasty leftovers just double the amount

Nutrition and extra info


  • kcal501
  • fat44g
  • saturates24g
  • carbs20g
  • sugars20g
  • fibre1g
  • protein4g
  • salt0.07g
Save to My Good Food
Please sign in or register to save recipes.


  • 1 egg yolk
  • 2 tbsp caster sugar
  • 1 tbsp Cointreau or triple sec, plus some to serve
  • squeeze lemon juice



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1)

Annie M's picture

Simple and delicious!

Questions (1)

circe12's picture

This recipe looks lovely but I'm worried about using raw eggs in it. Can anyone suggest a substitute?

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…