Passion Fruit and Strawberry Dessert Tower
(12 Feb 2013)

dessert tower 

Passion Fruit and Strawberry Dessert Tower

Serves 2


  • 400g puff pastry
  • 1 egg, beaten
  • ¼ cup icing sugar
  • 110g passion fruit pulp, plus extra for garnish
  • 250g crème fraiche, room temperature
  • 100ml cream, whipped
  • 250g strawberries, chopped


  1. Preheat the oven to 180C.
  2. Cut 12 hearts or circles of pastry out of the pastry sheet then place onto a greased baking tray.
  3. Brush each pastry shape with egg wash, then sift on the icing sugar.
  4. Place into the oven and bake until puffed and golden brown.
  5. Mix together the crème fraiche and the passion fruit pulp then fold in the cream.
  6. Place a small teaspoon of passion cream onto the plate, then top with one disk of pastry on top.
  7. Top with a dollop of passion cream then sprinkle on some strawberries.
  8. Top with another pastry disk, then a spoon of passion cream and strawberries.
  9. Top with a final pastry disk then garnish the top with a strawberry and a drizzle of passion fruit.



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