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Ingredients

7 (about 80g) 3cm-thick savoiardi (sponge finger biscuits)
500g Connoisseur Strawberry Stravaganza ice-cream

Passionfruit cream

125ml (1/2 cup) thickened cream
60ml (1/4 cup) passionfruit pulp
2 tablespoons icing sugar mixture

Method

Step 1 Place the strawberry ice-cream in a stainless-steel bowl and set aside for 20 minutes to soften slightly. Stir until smooth and combined.
Step 2 Cut the biscuits in half crossways, then cut each piece in half horizontally. Line the sides and bases of four 250ml (1-cup) capacity pudding moulds with biscuit pieces, uncut sides facing outwards.
Step 3 Spoon the ice-cream evenly among the lined moulds, tapping the bases of the moulds on the kitchen benchtop to release any air bubbles. Use the back of the spoon to smooth the surface. Cover with plastic wrap and place in the freezer for 6 hours or until firm.
Step 4 To make the passionfruit cream, place the cream, passionfruit pulp and icing sugar in a medium bowl and stir until well combined.
Step 5 Turn the strawberry charlottes onto serving plates. Drizzle with the passionfruit cream and serve immediately.

Strawberry charlottes with passionfruit cream

How to make Strawberry charlottes with passionfruit cream

Ingredients

Passionfruit cream

Method