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Maracuja (Passion fruit mousse traybake)

Maracuja (Passion fruit mousse traybake)

A star rating of 4.3 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 2 hrs chilling
  • More effort
  • Cuts into 16 squares

We've turned this tangy Brazilian mousse pudding into a traybake cheesecake with biscuit base and gelatine to help with slicing

Nutrition: per square


  • 2 passion fruits , flesh scooped out
  • 250ml passion fruit juice from a carton
  • 4 sheets gelatine
  • 2 x 400g cans sweetened condensed milk
  • 500ml double cream , loosely whipped

For the biscuit base

  • 250g digestive biscuit
  • 100g butter , melted

For the fruit coulis

  • 2 mangoes
  • juice 1 lime
  • 2 tbsp golden caster sugar
  • 2 passion fruits , flesh scooped out and chopped


  • STEP 1

    For the base, crush the biscuits in a bag with a rolling pin, or pulse in a food processor. Add the butter and stir. Line a 20 x 30cm cake tin with non-stick baking parchment. Tip the biscuit mixture in and firmly press down. Chill.

  • STEP 2

    Mix the passion fruit flesh with the juice. Place the gelatine in a small bowl of cold water to soak. Pour the flesh and juice into a saucepan and heat until hot. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl.

  • STEP 3

    Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.

  • STEP 4

    For the coulis, purée 1 mango with the lime juice and sugar in a food processor, then stir to dissolve the sugar. Chop up the other mango.

  • STEP 5

    To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.

Recipe from Good Food magazine, June 2014

Goes well with


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A star rating of 4.3 out of 5.6 ratings

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