This passionfruit and lime icebox cake is a delicious no-bake treat that’s perfect for summer. Layers of creamy, zesty lime filling and sweet passionfruit coulis are sandwiched between crisp Tennis biscuits, creating a beautiful balance of tangy and sweet flavours. Simply pop it in the freezer to set overnight, then finish with fresh passionfruit and mint for an easy dessert that’s sure to impress.
Ingredients
- 1/2 cup lime juice about 4 good-sized limes
- 1 can sweetened, condensed milk
- 1 can evaporated milk
- 1 pkg tennis biscuits
- 1 ½ cups passionfruit pulp
- ¾ cup sugar
- ¼ cup water
Instructions
SIMMER the passionfruit pulp, sugar, water in a pot for 10 minutes until reduced and syrupy Remove from the heat and allow to cool.
MIX the condensed milk and evaporated milk together in a bowl. Blend until combined. Add in lime juice and blend until it reaches a pudding-like consistency.
LINE a loaf pan or square baking tin with two layers of plastic wrap. Add a few spoonfuls of mixture and swirl in two spoonfuls of passionfruit coulis. Add a layer of cookies then repeat until you've used all the and coulis. Finish with a layer of cookies.
ADD a layer of plastic wrap to the top and fold in the overhanging plastic. Place in the freezer and allow to chill for at least 6 hours but preferably overnight
REMOVE from the freezer then remove the top layer of plastic. Invert onto a serving plate or board then carefully remove the loaf pan and plastic.
TOP with passionfruit and mint then slice and serve.
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