Passionfruit mango parfait

These old-style passionfruit mango parfaits will be a hit with young and old when you serve them up for dessert.

  • 2 hrs cooking
  • Serves 8
  • Print
AWW December 2009


Passionfruit mango parfait
  • 85 gram packet passionfruit-flavoured jelly crystals
  • 1 cup (250 millilitres) boiling water
  • 1/2 cup (125 millilitres) passionfruit pulp (6 passionfruit)
  • 300 millilitre thickened cream, whipped
  • 3 ripe mangoes, peeled, cut into cubes
  • 1 3/4 cup (430 millilitres) cream
  • 6 egg yolks
  • 1/4 cup (55 grams) caster sugar
  • 4 egg whites
  • 1 cup (220 grams) caster sugar
  • 1 teaspoon cornflour
  • 1/2 teaspoon white vinegar
  • 1/4 teaspoon vanilla extract


Passionfruit mango parfait
  • 1
    Place jelly crystals in a large heatproof jug. Add boiling water, stir until dissolved. Add passionfruit and 1/3 cup (80 millilitres) cold water. Refrigerate several hours or until set. Make custard and meringue according to instructions.
  • 2
    To assemble, place a few pieces of mango on top of custard in glasses. Spoon a layer of jelly into glasses, top with the meringue mixture, then top with remaining mango pieces. Serve with reserved meringues.
  • 3
    In a medium saucepan, bring cream almost to the boil. In a medium bowl, whisk egg yolks and sugar until light and creamy. Gradually, pour cream over the egg mixture, whisking well. Return the mixture to the pan. Stir with a whisk over a low heat until the custard thickens.
  • 4
    The custard is ready when it coats the back of a wooden spoon; if you dip a wooden spoon in the custard and run your finger along it, a trail should be left. At that point, the custard is thick enough. Divide the custard into 8 x 1/2 cup (375 millilitres capacity) serving glasses. Cover, refrigerate 3 hours or until firm.
  • 5
    Preheat oven to 170°C/150°C fan-forced. Line 2 oven trays with baking paper. Draw 8 x 8cm circles on each piece of paper, turn paper over. In a small bowl, beat egg whites with an electric mixer until soft peaks form. Gradually, add sugar, beating until dissolved between additions. Fold in cornflour, vinegar and vanilla.
  • 6
    Pipe or spoon the meringue onto the circles. Reduce temperature to 120°C/100°C fan-forced. Bake meringues for about 1 1/2 hours or until meringues are dry to touch. Turn oven off; cool meringues in oven.
  • 7
    Crush half the meringues; fold into the whipped cream.

More From Women's Weekly Food