Passion fruit cream

Passion fruit cream

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(5 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


  • 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…

  • 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.

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Comments, questions and tips

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Annie M
9th Mar, 2012
Simple and delicious!
11th Apr, 2020
How far can I make this in advance? If I make it now will it be good for tomorrow evening? Thanks!
Esther_Deputyfoodeditor's picture
14th Apr, 2020
Hi, Esther from the food team here! Certainly, these will keep well covered and chilled overnight. Thanks for your question!
circe12's picture
14th Jun, 2015
This recipe looks lovely but I'm worried about using raw eggs in it. Can anyone suggest a substitute?
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