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

Ingredients

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

Method:

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.

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