Frozen passionfruit and meringue cake

Celebrate summer with this cooling passionfruit, mango and meringue cake. Made with store-bought ingredients, it's perfect for those hot days when you just don't want to turn on the oven.

  • 20 mins preparation
  • 5 mins cooking
  • 2 hrs 30 mins marinating
  • Serves 12
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Frozen passionfruit and meringue cake
  • 1/2 x 450g sponge slab
  • 1 litre tub mango sorbet
  • 1/2 x 100g packet pavlova nest, broken
  • 300 millilitre tub thickened cream, whipped
  • 2 mangoes, peeled, thinly sliced
  • 1/2 x 10g packet freeze-dried strawberries, crushed (see tip)
Lemon passionfruit topping
  • 2 tablespoon boiling water
  • 2 teaspoon gelatine
  • 350 gram jar lemon curd
  • 3 passionfruit, pulp


Frozen passionfruit and meringue cake
  • 1
    Line a deep 20cm square cake pan with 2 long strips baking paper, extending paper 2cm over sides (to allow lifting out of pan once frozen).
  • 2
    Line base of cake pan with sponge, trimming and joining to fit. Using a large metal spoon, scoop sorbet over top of sponge, spreading to make an even layer.
  • 3
    Cover mango layer with crushed meringue nests, pressing down gently to secure. Spread whipped cream evenly over top of meringue. Freeze for 30 minutes.
  • 4
    Meanwhile, to make the topping; in a jug, whisk gelatine into boiling water to dissolve. Cool. In a bowl, whisk lemon curd and gelatine mixture together. Pour over cream mixture. Dollop passionfruit into curd mixture and swirl gently. Freeze for 2 hours until set.
  • 5
    Lift cake from pan using baking paper and transfer to a serving plate. Decorate with mango and crushed freeze-dried strawberries.


Find freeze-dried strawberries in the canned fruit aisle.

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