It may not look the most appealing, but just one bite of these passion fruit desserts will have you hooked.
This little fruit has such a distinct flavor, and some people will say it’s like a cross between mango, peach, and pineapple.
I love the look of the pulp spread over pavlova, and I really enjoy the crunch you get when you use the seeds.
That said, passion fruit puree is a thing of beauty, and it can be used in everything from mousses and cakes to tarts and homemade ice cream.
Ready for something sunny and tropical? Let’s dive in!
Native to Brazil, passion fruit is a super popular ingredient in South America.
You’ll also see it a lot in Australian recipes, though it is being grown in California too!
If you’re lucky enough to have them in the grocery store (and they’re not too expensive), go ahead and use fresh.
But for those of us in the colder climates, the frozen puree is just as good.
This mousse is super simple to make, and since it’s a Brazillian recipe, it also includes condensed milk. That makes it remarkably creamy and sweet.
You’ll start by hydrating the gelatin before blending it with the passion fruit pulp, sweet condensed milk, and heavy cream.
Pour this mixture into your glasses and leave the set for about 3 hours.
As much as I love cake with frosting, I just can’t say no to a bowl of warm sponge cake with a light and sweet sauce.
This recipe gives you just that. The cake is super fluffy and flavored with rum, lime zest and juice, and passion fruit puree.
You can also call this dish a “self-saucing pudding” because the sauce will come together as the whole thing bakes.
The key is to use a water bath to ensure it cooks just right, leaving passion fruit pudding under the cake.
Although passion fruit has hints of mango, it’s still quite tart.
So, if you want to cut through that, adding extra mango is the way to go!
I love using mango for that sensational color. And when you add passion fruit to the mix, you won’t be able to stop at just one scoop of this sorbet.
You’ll need an ice cream maker here, which is unquestionably worth the investment once you make your first ice cream or sorbet.
You’ll also notice vodka on the list. The alcohol will help to keep this from setting completely solid, though you won’t taste it at all.
I let out an audible sigh after tasting these, and I promise, you’ll retire those tired old lemon bars after you try this recipe. It’s seriously that good.
I’ve mentioned before that I tend to opt for lime over lemon since it’s not usually quite as sour. That’s what I love most about these passion fruit bars.
The flavor is beautifully sweet and tropical with a slightly tart finish. Plus, you’ll still get that stunning yellow color.
It doesn’t get any better than this.
If you’re looking for a sure-fire way to give your cakes and desserts a kick of flavor, curd is the way to go.
It has such a strong hit of whatever fruit you choose, and it’s wonderfully thick and creamy to boot.
Normally, it’s made with egg yolks to give it richness, that signature thickness, and to ensure it sets.
But this vegan version uses coconut cream, cornstarch, and agar-agar to provide the same results, respectively.
Panna cotta is a silky smooth, milky jello with a super clean taste and elegant finish.
I love it with nothing more than a few flecks of vanilla and maybe some berries on the side.
Still, you can never go wrong with adding passion fruit, and this is an easy little dessert to make last minute.
You’ll start by gently warming the gelatin with milk and cream before adding sugar and stirring until it dissolves.
Next, you’ll pour in cold cream to help cool the mixture down.
Finally, whisk in sour cream and passion fruit juice or puree, working it until it’s totally smooth.
I like to strain mine before pouring it into the molds. Then, top it with real passion fruit pulp and a couple of raspberries once it’s set.
This cocktail is full of Passoã (passion fruit liquor), lime juice, passion fruit puree, and just a hint of something bubbly.
The clever cupcake recipe infuses all that flavor into cake and frosting, and it definitely gives the drink a run for its money.
The cake has a lovely lime flavor, and you’ll fill each cupcake with passion fruit curd for that kick of flavor I was talking about above.
For the frosting, feel free to use prosecco extract if you can find it. Or, try this recipe, which uses the real deal.
I love Key lime so much that I did a whole post dedicated to it and all its amazing uses. Though, of course, Key lime pie is still the king for me!
However, after trying this passion fruit pie, I’m super torn between the two.
Like Key lime, this pie has a classic graham cracker crust, which you can buy ready-made if you want to speed things up.
The filling is also very similar, using condensed milk, egg yolks, and lime juice.
Obviously, the main difference is the use of passion fruit puree over Key lime juice.
It’s tangy, sweet, silky smooth, and as close to perfect as you can get.
If you’re looking for something fruity and mousse-like without any gelatin, this is the recipe to try.
It won’t set like panna cotta, but it’s gorgeous served in fancy glasses.
Rather than using milk and cream to make smooth jello, this recipe uses mascarpone for an almost cheesecake-like finish.
You’ll start by heating the cream cheese with sugar until it begins to boil.
Then, as you whisk in the passion fruit and lemon juice, you’ll see it start to thicken.
This can easily be served in a simple bowl or small glass.
But if you can find these “cracked egg” containers and top them with a dollop of mango puree, they’ll look extra fun and festive.
This chocolate and lime tart from British Bake-Off contestant John Waite has long been a go-to of mine.
The richness of the chocolate crust with the lime curd filling is just to die for.
But as we now know, passion fruit is like a tropical citrus alternative that is sweet, tart, and, not to forget, super vibrant.
Just look at that picture! The darker crust makes that yellow pop as nothing else can.
Since passion fruit curd is such a strong flavor, this recipe also includes dark chocolate ganache.
Having that extra layer helps to balance all of these intense flavors perfectly.
When you first cut open a passion fruit, you’re met with an almost snot-like texture and appearance.
It’s goopy and sticky and not something you’d think would work in cake decorating.
But once you’ve scooped it all out, I think it looks stunning on top of this simple vanilla cake.
The color is amazing, and the seeds give it something naturally unique.
Of course, it doesn’t hurt that it tastes incredible, too!
You might notice that cakes recipes from afar (primarily Europe and Australasia) don’t include a lot of frosting.
Yes, they use frosting, but it’s just not as much. And in some cases, they’ll opt for whipped cream instead for a lighter texture.
This is the kind of cake you’d see in a cafe in Melbourne. Its thick sponge is lovely and light, and the passion fruit flavor is front and center.
You’ll soak the cakes in passion fruit syrup before filling them with whipped cream that’s mixed with passion fruit curd.
Finally, it’s topped with passion fruit glaze.
Like any good bundt cake recipe, this one includes a few key ingredients to help ensure it stays nice and moist.
First, you’ll see vanilla pudding mix, which you’ll add dry. This helps to give it an extra bit of vanilla flavor and to lock in moisture.
Next, you’ll use both butter and oil along with milk for richness and a tender crumb.
Oh, and did I mention there’s also rum and passion fruit juice in there too?
Not only that, but the whole thing gets soaked in rum and passion fruit syrup once it’s baked.
Although passion fruit is sweet, it’s also slightly tart. That makes it the perfect pairing for creamy, sweet white chocolate.
Swiss meringue is my all-time favorite frosting to use because it’s super stable, not lovely sweet, and pipes like a dream.
Unlike Italian buttercream, which requires boiling sugar syrup and streaming it into the stand mixer, Swiss meringue is pretty simple.
Start by placing your mixing bowl over a water bath and adding egg whites and sugar.
Cook this, constantly whisking, until the sugar dissolves and the mix is frothy.
Transfer to your stand mixer and whip it until it’s doubled in volume. Finally, add the butter in cubes and any flavorings.
Passion fruit and coconut go hand in hand. The intense flavor of the passion fruit is that much tastier when you include cool, mild, subtly sweet coconut.
The cupcake recipe includes both passion fruit puree and coconut cream, so you know it’s already beyond delicious.
But then they’re filled with tangy curd and topped with whipped coconut cream too. They’re very light but not lacking in flavor one bit!
Where the sorbet recipe above will leave you smacking your lips and all but salivating after one bite, this recipe is a little more mellow and creamy.
Again, you’ll need an ice cream maker here, and again, I promise you won’t regret making that purchase.
Once you get a taste of homemade ice creams and sorbets, you’ll never buy store-bought again.
Wondering what to do with that leftover passion fruit curd you made for the cupcakes and cake recipes above?
How about making a batch of these adorable cookies?
They look just like those Linzer cookies you see around the holidays, right?
And nobody is stopping you from making these for Christmas this year either.
I think that sunny filling is best when the weather is warm. Either way, you’ll need to make extra!
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