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Kiwifruit, Passionfruit and Lime Curd Cream Parfaits

Kiwifruit, Passionfruit and Lime Curd Cream Parfaits

Treat yourself to an easy-to-make dessert. This recipe uses kiwifruit and passionfruit, both in season for Spring, but you can try strawberries as a substitute.

Kiwifruit, Passionfruit and Lime Curd Cream Parfaits


In season ingredients: Kiwifruit, passionfruit and lime

Serves 4

300ml double thick cream

½ cup lime curd

3 kiwifruit, peeled, diced

6 meringue nests, crushed

4 passionfruit (you’ll need ½ cup fresh pulp)

2 kiwifruit, peeled, sliced (extra)

1 Combine cream and lime curd in a bowl. Spoon 1 tbsp diced kiwifruit into each of 4 parfait glasses. Top with lime curd cream and meringue. Spoon over a little passionfruit.

2 Repeat, forming another layer in each glass and finishing with passionfruit. Put slices of kiwifruit (extra) on top of each parfait. Serve immediately.


1 Whisk 7 egg yolks, 1 cup caster sugar and 1 cup lime juice (from 8 large limes) in a large heatproof bowl.

2 Place bowl over a saucepan of simmering water, ensuring the water doesn’t touch the base of the bowl. Gradually add 125g diced butter to egg mixture, constantly whisking until melted and well combined. Continue to stir with a wooden spoon for 15–20 minutes or until curd thickens. (Don’t allow to boil or get too hot.)

3 Cool for 5 minutes. Spoon into a sterilised jar. Secure lid when cold and refrigerate for up to 1 month.

Makes 2½ cups. You can make curd using orange, lemon, passionfruit or a combination of citrus juices. Curd is delicious on pikelets, scones and toast.

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