Passionfruit Marquise

Cook Time 30 minutes plus chilling time

Serves 6–8

Ingredients

For the cream

395g condensed milk

340ml evaporated milk

360g passion fruit pulp

Citric acid, optional if the passion fruit is not tart enough

For the top jam

120g passion fruit pulp

50g caster sugar

8g cornstarch

For the assembly

1–2 packs of plain biscuits

125ml full-cream milk

Method

For the cream, add all the wet cake ingredients to a blender and blitz until combined (the mix will thicken).

For the jam, add the pulp to a small saucepan over medium heat with the sugar, stirring until the sugar is completely dissolved. In a small ramekin, mix the cornstarch with water to make a slurry, then add it to the hot mixture while stirring continuously until thickened. Set aside into a bowl or container to chill while assembling the cake.

In a square deep dish, pour a small amount of the cream to cover the bottom of the dish (a slight layer will be enough so the biscuits stick to the cream). Pour the milk into a small bowl or container. Dip each biscuit into the milk for 1-2 seconds, shake off the excess, and layer on top of the cream. Overlap each biscuit slightly until you create a full biscuit layer, then add either a half or a third of the cream.

Then another layer of milk-soaked biscuits, followed by another cream layer. Add the chilled jam on top and refrigerate for at least 4 hours, preferably overnight.

Note: This recipe can also be made in ramekins that match the size of the biscuit.