Velvety & Fruity: Passionfruit Cream Dessert

Straight from dessert heaven: Creamy whipped cream, refreshing fruity passionfruit, and crunchy cookie crumbles.

So creamy. So fruity. So crunchy. Each layer is super tasty itself. But the combination of all three is incredibly delicious. The cookie crumbles crunch is slightly sweet with a hint of vanilla. The airy, soft, and creamy whipped cream adds perfectly to that. And the passionfruit layer – with its typical slightly sour fruity taste balances the sweetness of the cream and the crunchy layer.

For the cookie crumble crunch, I made a really simple cookie dough, which you can whip up with a hand mixer. After that shortly knead the dough with your fingers to get a smooth dough. Pull little pieces off the dough and place them on a baking sheet. Then you have ready to use streusel.

Instead of the passionfruit juice, you can use any other juice you like. Pineapple juice for example. Or mango juice. Or pomegranate juice. Or orange juice. Or peach juice. 🙂

This extremely good dessert can easily be prepared and ready to grab from the fridge. It’s a dessert for any imaginable occasion. Dessert for brunch. Dessert for lunch. Dessert for dinner. Or just as dessert for any time in between 😉 .

The way to enjoy this dessert is totally up to you. If you’re wild you go and mix all layers and fully enjoy the delicious mash. Or you go spoon by spoon, layer by layer. Or you manage to get a bit of each layer on your spoon. So, tell me, how you like to eat your trifle! 😀 ?

Enjoy!

Recipe (4 servings):

Cookie Crumbles Crunch Layer:

40g plant-based butter, room-warm
10g powdered sugar
50g flour
1 tsp vanilla sugar

Passionfruit Layer:

250g passionfruit juice
1 ½ tsp Agar Agar Powder ( or similar plant-based powder to thicken juice / make jelly)

Cream Layer:

400g whipped plant-based cream

Optional: 2 pcs fresh passionfruits

Baking: 160° celsius – 20 minutes

Cookie Crumbles Crunch Layer:

For the cookies, whip up the butter with the (sifted) powdered sugar and the vanilla sugar with a hand mixer. Them mix in the flour on a low level. To get a smooth dough, shortly knead everything together with your fingers. After that, put the dough in the fridge for 10 minutes, so it can harden.

Take the dough, pluck off small pieces, so you get nice streusel, and place them on a baking sheet. The crumbles should all be about the same size, that they bake evenly in the oven.

Bake the cookie crumbles at 160° celsius for 20 minutes. They should be nice and crisp. After baking, let them cool down.

Then break the crumbles apart, into smaller pieces, and put them into the dessert glasses.

Plantbased cream layer:

Whip up the plant-based cream.

Use a piping bag and a tip to easily fill the cream into the glasses.

Passionfruit Layer:

In a small pot mix, 50 to 100 ml with the agar agar powder then turn on the heat and bring it to a boil. Then add the rest of the juice, give it a stir, and let it simmer for 1 minute. Keep stirring. (Read and check the instructions on your package. It may differ from label to label.)

Let the mixture just cool down a little bit (not too much, it may thicken fast) and put it as the third layer into the glasses.

Optional: Fresh passionfruits

If you are lucky enough to get some fresh passionfruits / maracujas then grab 2 of them for this dessert.

Cut them into halves, loosen the pulp with a spoon, and put it on top of the dessert. Half a passionfruit per dessert glass.

Done!

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