Introduction

Passionfruit Slice is a delightful layered dessert with a buttery shortbread base, a creamy passionfruit filling, and a glossy passionfruit topping. Its refreshing tropical flavor and smooth texture make it a perfect treat for any occasion.

The image shows several square slices of a layered dessert arranged on a white marbled surface. Each piece has three distinct layers: the bottom layer is a light beige, crumbly crust; the middle layer is a creamy, smooth off-white filling; and the top layer is a bright yellow jelly with small black seeds scattered throughout, which gives it a shiny, translucent look. One piece is slightly lifted and tilted to reveal the thickness and texture of each layer clearly. The overall presentation is neat, with the yellow jelly catching the light to highlight its glossy surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

170 g unsalted butter, melted (¾ cup / 6oz)
¾ cup desiccated coconut (65g / 2.3oz)
½ cup caster sugar (superfine sugar) or white granulated sugar (100g / 3 ½oz)
195 g plain flour (all purpose flour) (~7oz)
1 tin sweetened condensed milk (395g / 14oz)
¼ cup fresh lemon juice (60ml)
¼ cup strained passionfruit pulp (60ml)
½ cup strained passionfruit pulp (125ml)
1 ½ teaspoons powdered gelatine
¼ cup caster sugar (superfine sugar) or white granulated sugar (50g / 1.8oz)
¼ cup cold water (60ml)
1 teaspoon passionfruit seeds, optional

Instructions

Step 1: Preheat the oven to 180°C (350°F / 160°C fan forced). Line an 8 inch square baking tin with baking paper.
Step 2: In a large bowl, combine the flour, desiccated coconut, caster sugar, and melted butter. Mix until well combined, then press the mixture evenly into the base of the prepared pan.
Step 3: Bake the base for 25 minutes until golden and firm.
Step 4: For the filling, whisk together the sweetened condensed milk, lemon juice, and ¼ cup strained passionfruit pulp. Pour this mixture over the warm parbaked base.
Step 5: Bake again for 15 minutes until the filling is set. Let it cool for 10 minutes before adding the topping.
Step 6: To make the topping, place ½ cup strained passionfruit pulp in a small saucepan and sprinkle powdered gelatine evenly over the surface. Let it soften for 5 minutes.
Step 7: Turn the heat to low and stir until the gelatine has completely dissolved. Do not let the mixture boil.
Step 8: Add the caster sugar and stir until it dissolves, keeping the mixture just hot enough to dissolve the sugar.
Step 9: Stir in the cold water and add back 1 teaspoon of passionfruit seeds if desired. Mix well, then carefully pour the topping evenly over the cooled slice.
Step 10: Refrigerate the slice for at least 2 hours to allow the topping to set firmly.
Step 11: Once set, cut into squares and serve. Enjoy!

Tips & Variations

For a smoother topping, strain out all passionfruit seeds before adding the gelatine mixture.
Substitute lime juice for lemon juice for a slightly different citrus note.
Use fresh passionfruit pulp when in season for the best flavor.
Press the base mixture firmly into the pan to prevent it from crumbling when sliced.

Storage

Store passionfruit slice in an airtight container in the refrigerator for up to 4 days. Reheat is not recommended as it may affect the texture of the topping. Serve chilled for the best tasting experience.

How to Serve

The image shows neat square slices of a three-layer dessert placed on a white marbled surface. The bottom layer is a light beige soft cake base, topped by a creamy off-white middle layer with a smooth texture. The top layer is a bright orange jelly with a glossy finish and scattered small black seeds inside, giving a lively contrast to the layers beneath. One piece is cut to show all three layers clearly from the side, highlighting their smooth, even thickness and clean edges. The arrangement is spread out evenly, emphasizing the vibrant colors and fresh look of the dessert photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze passionfruit slice?

While you can freeze the slice, the texture of the topping may change upon thawing. If you do freeze it, wrap it tightly and thaw it overnight in the refrigerator before serving.

What can I use if I don’t have powdered gelatine?

You can substitute powdered gelatine with leaf gelatine using the equivalent amount. Alternatively, agar agar can be used as a vegetarian substitute, but it may change the texture slightly.