New logo small Recipes Recipes Collections Collections
589a3385b6d5158024b72d532276ebde66d4a773 data

Passionfruit and ginger pots

This recipe gives a wonderful excuse to enjoy flavourful passion fruit from overseas, bursting with tangy, tropical flavour.

  • 4.33 Star
  • Timer Prep 90 min
    Cook 10 min
  • Chart 365.0 cal/
  • Chef hat Easy


Soften and cube the butter. Sift the icing sugar.


  1. 1 Halve four-fifths of the passion fruit and scoop out the pulp. Sieve the pulp over a bowl to catch the juice and discard half the seeds.
  2. 2 Add the remaining seeds to the juice and pour into a heatproof bowl. Beat in the eggs and sugar.
  3. 3 Sit the bowl over a saucepan of just simmering water and stir with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. This will take about 10 minutes.
  4. 4 Remove from the heat and gradually whisk in the butter. Set aside to cool completely, then chill for 1 hour.
  5. 5 Spoon the mascarpone and yogurt into a bowl and beat in the icing sugar.
  6. 6 Put the biscuits in a plastic bag and seal the top. Bash with a rolling pin to break the biscuits into chunky crumbs, then divide among small serving glasses.
  7. 7 Spoon half the passion fruit curd over the biscuit crumbs. Top with half the mascarpone mixture, then repeat both layers once more.
  8. 8 Cut the remaining passion fruit in half and spoon the pulp over the top of each dessert.

3 Reviews

  • Rose

    Easy to make and taste so yummy.

  • Jaki

    A quick & easy pud! Definitely one to make again!

  • Iwona

    Really yummy. Don’t try to put more sugar as it will be very rich.

  • Average per serving
  • Calories 365.0kCal
  • Fat26.7g
  • Saturated16.9g
  • Salt0.44g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg