Quick & Easy

White chocolate and passionfruit kisses

Delicious and sweet - these white chocolate and passionfruit kisses will melt in your mouth and satisfy your sweet tooth.


Passionfruit marshmallow filling


1.Preheat oven to 200°C. Grease oven trays; line with baking paper.
2.Beat butter, caster sugar and egg in a small bowl with an electric mixer until light and fluffy. Beat in sifted dry ingredients and buttermilk, on low speed, until smooth. Stir in white chocolate and passionfruit.
3.Drop level tablespoons of mixture about 5cm apart onto trays; tap trays lightly on the bench to spread slightly.
4.Bake cakes about 10 minutes. Cool on trays.
5.Meanwhile, make passionfruit marshmallow filling: place ingredients in a medium heatproof bowl over a medium saucepan of simmering water (do not allow water to touch base of bowl). Whisk vigorously for 10 minutes or until thick and creamy. Remove from heat; transfer mixture to a large heatproof bowl. Beat with electric mixer, on high speed, for 5 minutes or until mixture is thick and holds its shape.
6.Spoon marshmallow filling into a piping bag fitted with a 2cm fluted tube. Pipe filling on the flat side of half the cooled cakes; sandwich with remaining cakes. Serve kisses dusted with sifted icing sugar.

Unfilled cakes can be frozen for 2 months. Kisses, once filled, should be served within several hours.


Related stories