This dessert tastes like summer, with layers of silky caramel cream, passionfruit coulis, and our favourite Bakers Red Label® Lemon Creams.
If you (like me) love prepping things ahead of time, you’d be pleased to know that this dessert can be made up to 3 days in advance and kept in the fridge until you’re ready to serve.
Lemon Passionfruit Ice Box Cake
200g BAKERS Lemon Creams®
1 cup passionfruit pulp
500g cream cheese, room temperature
250g mascarpone, room temperature
200g caramel treat,
¼ cup fresh lemon juice
Whip together the cream cheese, mascarpone, caramel, and lemon juice. Stir in half of the passionfruit pulp.
Line a loaf pan with cling wrap or baking paper. Add a few spoonfuls of the mixture. Add a layer of Lemon Creams® then repeat until you’ve used all the cream.
Finish with a layer of Lemon Creams®.
Add a layer of cling wrap to the top and place it in the fridge and allow to chill overnight.
Remove from the fridge. Remove the top layer of plastic.
Invert onto a serving plate then carefully remove the cling wrap and loaf tin.
Top with fresh passionfruit pulp and fresh mint.