Lemon and passionfruit charlotte recipe
This stunning no-bake dessert is full of zingy, zesty flavours. It's the perfect post-roast dessert for Easter!
See method- Serves 12
- Takes 20 mins plus 9 hrs setting
- 203 calories / serving
Ingredients
- 2 x 23g packs orange or lemon & lime jelly crystals
- 2 tbsp Tesco Finest Alphonso mango & passion fruit coulis
- 10 tbsp elderfower cordial (about 160ml)
- 170g sponge fingers
For the filling
- 300ml whipping cream
- 5 passion fruits, halved, pulp and seeds removed from 4
Each serving contains
- Energy
- 850kJ 203.0kcal
- Fat
- 11g
- Saturates
- 6g
- Salt
- 0.1g
- Sugars
- 21g
of the Reference intake
Carbohydrate 24.9gProtein 3.1gFibre 1.1g
Method
- Put the jelly crystals in a heatproof bowl and make up to pack instructions. Chill in the fridge for 3-4 hrs until set.
- Stir half the coulis into the cordial and transfer to a shallow dish.
- Line the bottom of a 20cm loose- bottomed cake tin. Dip the sponge fingers (about 26 or 27 fingers) into the elderflower mix, then use to line the sides of the tin.
- Use an electric whisk to whip half the cream to soft peaks, then spoon in the jelly and whisk for 30 secs to combine. Spoon into the tin and chill for at least 6 hrs before serving.
- To serve, whip the remaining cream to soft peaks and spoon on top. Swirl over the remaining coulis and top with the passion fruit halves, pulp and seeds.
- See more Dessert recipes
