Directions

To Make the Curd

1. Strain passionfruit pulp for the juice, reserve 2 tbsp seeds for garnish.
2. In a bowl, whisk the egg yolks and sugar together until smooth. Mix in passionfruit juice.
3. Cook the mixture on a double boiler over medium heat, stirring constantly until the mixture has thickened.
4. Remove from the heat, then mix in the butter.
5. Place a piece cling wrap over the surface of the curd, allow to cool then place in the fridge.

To Prep Passionfruit Crepes

1. In a large mixing bowl, whisk the sugar, eggs, oil, melted butter, passionfruit essence and milk until well combined.
2. Sift over the cake flour and salt, then whisk through, being careful not to overmix.
3. Run the mixture through a sieve once to ensure there are no lumps. Set aside to rest for 30 mins.

To Cook Passionfruit Crepes

1. Lightly grease a non stick pan with oil. Wipe off any excess oil to ensure pan is not greasy.
2. Heat pan at medium heat for 2 mins.
3. Once the pan is hot, lower heat, then add about 3 tbsp of batter, swirling the skillet as you add the batter to evenly coat the surface of the pan.
4. Cook for about 30 secs per side or until lightly golden, then flip and cook another 30 secs or until the second side is golden.
5. Gently remove crepe to a flat wide plate and allow to cool to room temperature before stacking.
6. Repeat with remaining Passionfruit Crepe mixture.

Cream Filling Method

1. Combine heavy cream, icing sugar and vanilla bean paste in a mixing bowl.
2. Whisk to stiff peaks, being careful not to overbeat.

Assemble of crepe cake

1. Place one layer of crepe to a cake board, then spread 2 tbsp of cream filling evenly across the crepe.
2. Repeat with remaining crepes and cream filling, spreading 1 tbsp passionfruit curd on every fifth layer.
3. Spread a layer of passionfruit curd on the top of the cake, and place reserved passionfruit seeds on top. Chill in the fridge for 1 hr.
4. Before serving, top with fresh diced mangoes, slice and enjoy.