It’s hard to beat this creamy concoction for a quick and easy dessert, and serving it with almond bread or biscotti adds a crunchy texture.
Serves 4
Ingredients
200ml pouring cream
2 tablespoons icing sugar
1 teaspoon vanilla extract
160ml passionfruit pulp
8 almond bread or biscotti, to serve
Step 1.
Whip the cream, icing sugar and vanilla extract in a bowl using electric beaters until soft peaks form.
Step 2.
Fold most of the passionfruit pulp gently into the cream mixture using
a large metal spoon or rubber spatula, reserving a little for decorating, taking care not to stir too vigorously or you will spoil the texture of the cream.
Step 3.
Spoon the mixture into four 160ml glasses. Drizzle over the remaining passionfruit pulp. Serve immediately with the almond bread or biscotti.
TIP This dessert can be made up to two hours ahead and chilled