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Lemon and passionfruit delicious ice-cream cake recipe
Lemon and passionfruit delicious ice-cream cake recipe
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Prep Time:
510 minutes
Cook Time:
Total Time:
510 minutes
Quick and festive Christmas no-bake cake inspired by the Weis bar with lemon curd and sponge cake, ready in under 30 minutes.
Ingredients:
  • 450g rectangular double unfilled sponge cake
  • 350g jar lemon curd
  • 1L passionfruit sorbet
  • 8 scoops vanilla ice-cream
  • 1 lemon coconut Weis bar, cut into 7mm slices
  • Pulp of 3 passionfruit
  • Toasted shaved coconut, to sprinkle
  • 150ml thickened cream, whipped to soft peaks
  • Meringue kisses, to decorate
Instructions:
  • Line the base and sides of a springform pan with baking paper. Arrange the sponges tightly together on a chopping board. Place the pan on top of the cakes in one corner, aligning the edge of the pan with the edge of the cakes. Use the pan as a guide to cut around the outside. Cut a piece of cake to fit the gap from the remaining cake. Cut all 3 cake pieces in half horizontally.
  • Arrange a single layer of cake at the bottom of the pan. Spread evenly with 80g (1/3 cup) of zesty lemon curd. Use a large metal spoon to transfer half the sorbet from the container in large, flat pieces. Lay the sorbet over the lemon curd, ensuring some overlap. Gently press down to flatten with the spoon or your fingertips as it softens. Chill the pan with the remaining sorbet in the freezer for 1 hour.
  • Layer the cake, 1/3 cup of lemon curd, and the rest of the sorbet once more. Freeze for at least 6 hours or overnight until it becomes firm and ready to enjoy.
  • When ready to serve, carefully transfer the cake from the pan to a beautiful serving plate. Decorate by piping cream rosettes along the cake's edge. Add scoops of vanilla ice cream, slices of Weis bar, a drizzle of passionfruit pulp, and the remaining lemon curd. Sprinkle with coconut and garnish with meringue kisses, using any extra cream to fill in gaps.

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