Pave de Maracuja Recipe
Passion fruit mousse cake with mascarpone cheese
Ingredients
- 48 champagne finger biscuits or lady finger biscuits
- 2 cups sweetened condensed milk
- 6 large egg yolks
- 1 cup fresh or bottled unsweetened passion fruit juice
- 6 tablespoons mascarpone cheese
- 1 cup milk (for a non-dairy alternative try Silk soy milk used by Disney)
Instructions
- Arrange the biscuits in a 2-quart bowl to cover the bottom and sides.
- Remove biscuits from bowl and set aside.
- Blend condensed milk, egg yokes, and juice in a food processor or blender for 1 minute.
- Add the mascarpone cheese and blend on high until smooth.
- Cover the bottom of the serving bowl with 1 cup of the mixture; set aside.
- Pour the milk into a separate bowl.
- Reserve 6 biscuits for the topping, then quickly dip the remaining biscuits one by one in the milk (do not soak biscuits or they will fall apart).
- Place moistened the biscuits on the bottom and sides of the serving bowl, fitting snugly side by side.
- Add half the remaining passion fruit mixture and cover with another layer of soaked biscuits.
- Top with remaining passion fruit mixture.
- Crumble reserved dry biscuits and sprinkle over the top.
- Cover and chill for at least three hours before serving.