Cooked - Passionfruit No-churn Ice-cream Cake easy must dessert

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Passionfruit No-churn Ice-cream Cake easy must dessert

10.0

½ x 1 litre tub passionfruit sorbet

½ x 395g can sweetened condensed milk

300ml thickened cream

1 tsp vanilla extract

½ pineapple, peeled, cored, thinly sliced

4 kiwi fruit, peeled, cut lengthways into wedges

½ x 100g packet mini meringues

⅓ cup Golden Pash fruit drink

⅓ cup caster sugar

2 passionfruit, halved

Grease a 7cm-deep, 9.5cm x 19.5cm loaf pan. Line base and sides with baking paper, extending paper 2cm above edges on all sides. Spoon sorbet into prepared pan. Spread to form an even layer. Freeze for 1 hour or until firm.
Using an electric mixer, beat condensed milk, cream and vanilla in a bowl until soft peaks form and mixture is thick (do not over-beat). Spoon mixture over sorbet in pan. Smooth top. Freeze overnight.
Make Passionfruit syrup: Place Golden Pash drink and sugar in a small saucepan over medium-low heat. Cook, stirring, for 2 minutes or until sugar has dissolved. Increase heat to high. Bring to the boil. Reduce heat to medium-low. Simmer for 8 to 10 minutes or until slightly thickened. Remove from heat. Set aside to cool.
Stir passionfruit pulp into cooled syrup. Stand cake at room temperature for 2 minutes. Turn onto a serving plate. Remove and discard baking paper. Decorate with pineapple, kiwi fruit and meringues. Drizzle with syrup. Serve immediately.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

CuisineDessert

Occasions🎉Celebration🍦Summer Treat

Season☀️Summer

DifficultyEasy ⏰ 15m

Created 24 weeks ago

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