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Passionfruit Charlotte cake recipe
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
A festive Aussie twist on the classic Charlotte cake, featuring passionfruit and mango jelly instead of the traditional ingredients. Perfect for Christmas or summer gatherings, this no-bake dessert is sure to be a hit with your guests.
Ingredients:
  • 2 X 9g packet Lite Jelly Mango Passionfruit jelly crystals
  • 250ml (1 cup) boiling water
  • 300g packet savoiardi (sponge finger biscuits)
  • 750ml (3 cups) thickened cream
  • 180g (2/3 cup) passionfruit curd
  • Passionfruit pulp, to serve
Instructions:
  • In a heatproof bowl, add the jelly crystals and pour over boiling water. Stir until fully dissolved. Set aside for 5 minutes, stirring occasionally until slightly cooled. Refrigerate for 1 hour until chilled but not set.
  • Line the base of a 7cm-deep, 20cm springform pan with baking paper. Trim 14 biscuits to 7cm lengths and arrange them upright around the side of the pan. Place the remaining biscuits and offcuts over the base of the pan.
  • In a large bowl, use electric beaters to whip 375ml (1 1/2 cups) cream until soft peaks form. Slowly add the jelly mixture while beating continuously until firm peaks form. Be careful not to overmix.
  • Layer half of the creamy mixture on top of the biscuit base, then add half of the passionfruit curd. Swirl with a skewer for a decorative touch. Add the remaining creamy mixture and refrigerate for at least 6 hours, or overnight, until firm.
  • Whip the remaining cream in a bowl with electric beaters until stiff peaks form. Gently fold in the remaining curd using a large metal spoon until just blended. Spread the curd mixture over the cheesecake and finish by drizzling the passionfruit pulp on top.

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