Ingredients
Serves 6-10
Passionfruit Curd:
125g unsalted butter, softened
1 cup caster sugar
ΒΌ cup lemon juice
2 teaspoons lemon zest
4 eggs, lightly beaten
pulp of 6 passionfruit
1 bought sponge cake (2 layers), unfilled and undecorated
300ml thickened cream
2 tubs mascarpone (about 250g)
Method
For Curd: Place all ingredients into a microwave bowl. Microwave on high in one minute bursts (stirring at each minute break) until mixture is beginning to thicken. Thereafter cook in 30 second bursts, stirring at each break, continuing to cook until mixture is thick. Allow to cool.
Alternatively, this can be done on the stove on the top of a double boiler.
Whip the cream until it is thick. Incorporate into one tub of mascarpone, one tablespoon at a time.
Cut each later of the sponge cake into 2 slices (4 layers in total).
Divide the cream/cheese mixture into three even amounts and the curd into four.
Spread each layer of cake with cream/cheese mix and then top with curd.
Layer all three together.
Spread the top of the cake with the remaining tub of mascarpone and drizzle with remaining passionfruit curd.
Decorate the top of the cake with the white flowers.