While developing my series on lamingtons this was a flavour I really wanted to include, I love passionfruit ….except maybe for the pips!

It has such a lovely, unique sweet-tart flavour, and I knew it would pair beautifully with the light sponge and make something a little special.

The combination of the sweet tropical passionfruit jelly with the creamy, zesty mascarpone cream, finished with fresh tart passionfruit pulp, is hard to resist. A little bit fancy, but so easy.

What Makes a Good Passionfruit Lamington?

As with all lamingtons it starts with a great sponge. I have developed a lovely sponge that is perfect for lamingtons. Unlike my light and delicious classic sponge cake, a lamington sponge needs to be light and tender, but sturdy enough to hold up to all the handling required to make these.

Then it is all about the flavour, making sure the passionfruit is the hero here in a few different ways. The jelly brings the sweet passionfruit flavour, then the creamy mascarpone topping softens the sweetness with a little hint of lemon zest, before the fresh passionfruit pulp finishes it all off with that lovely tartness.

Ingredients I Use to Make Passionfruit Lamingtons

The first step is to make the sponge cake. This needs to be made the day before so that it has time to cool and firm up slightly before using. My recipe for Sponge Cake for Lamingtons & Trifles is perfect here, or the Gluten-Free Sponge Recipe if you prefer.

For the jelly, passionfruit jelly can be a little tricky to find. I use Aeroplane Jelly Lite Mango Passionfruit, which comes in smaller powdered sachets and gives these a lovely tropical passionfruit flavour. If you cannot find this particular jelly, use another passionfruit or mango-passionfruit jelly.

Desiccated coconut is used next. I use plenty as it gives a lovely even coating and ensures the passionfruit jelly coating isn’t too sticky to eat.

The mascarpone cream is lovely and simple. The mascarpone gives the whipped cream a little more body and a lovely creamy flavour, which works really well with the sweet jelly and tart passionfruit. I also use cream, icing sugar, vanilla and a little lemon zest to freshen it all up.

Then I finish them with a nice generous drizzle of fresh passionfruit pulp, or canned passionfruit pulp if fresh isn’t available. And if you’re like me and aren’t so sure about the pips, you can always strain some or all of them out!

How to Make Passionfruit Lamingtons with Mascarpone Cream

If making your own sponge, preparations begin the day before. On the day, allow around 30-40 minutes of hands-on preparation, plus cooling and chilling time.

Prepare the Sponge

Make the sponge a day ahead using my recipe for Sponge Cake for Lamingtons and Trifles or Gluten-Free Sponge Cake for Lamingtons and Trifles. For this version I like to cut the sponge into rectangles, but squares will be lovely too. On the day, trim the crusts if you wish, as I have done here, cut the sponge into 15 rectangles and refrigerate the pieces while you prepare the jelly.

If using my gluten-free sponge, take a little extra care when dipping as it is slightly more tender. However, chilling the cut pieces first makes them much easier to handle.

Prepare the Passionfruit Jelly

There is a specific way to make the jelly so it has plenty of flavour and the right consistency for dipping. Add the powdered mango-passionfruit jelly to a medium bowl, pour over one cup of boiling water and stir until completely dissolved, then add just one-third of a cup of cold water.

I leave it at room temperature to cool for 45 minutes, then pop it in the fridge for approximately 15 minutes. Use these timings as a guide and watch the jelly closely. You want it to be cool and just beginning to thicken, while still being completely fluid. Do not allow it to partially set.

Prepare the Dipping Station

I like to prepare everything while the jelly is chilling. Add the coconut to a wide, shallow bowl and line a large tray for the finished lamingtons. Have another wide, shallow dish ready for the jelly, then get the chilled sponge pieces from the fridge just before you begin.

How to Dip Lamingtons Without Them Becoming Soggy

The dipping step is a little messy but fun! Pour the cooled but still completely fluid jelly into a wide, shallow bowl, then take the first piece of chilled sponge and very quickly dip one side in and out of the jelly. Not a moment’s rest, just dip and lift! Turn and repeat quickly with the remaining five sides, then place it in the coconut.

Coat in Coconut and Chill

Gently place the dipped sponge in the coconut, then turn to lightly coat all six sides. Scoop coconut over any areas that haven’t picked up enough rather than pressing firmly into the sponge. Give it one final gentle turn, then transfer to the prepared tray.

Once all the pieces of sponge are coated, place the tray in the refrigerator for at least 30 minutes to help the jelly set.

Whip up the Mascarpone Cream

The mascarpone cream is a lovely recipe to know, handy when you need cream that holds its shape well and tastes delicious. You can prepare it when you are ready to decorate the lamingtons, and once piped they can be stored in the fridge until ready to serve.

Start by combining the cold mascarpone with the icing sugar, lemon zest and vanilla, beating briefly on low speed just until smooth. Then add the cold cream, starting on low speed until combined before increasing to medium.

Beat just until the mixture becomes light and thick and holds its shape well enough for piping. Keep an eye on it here as you don’t want to overbeat it. You are looking for a lovely smooth, firm cream that will hold the piped shape on top of the lamingtons.

Decorate the Lamingtons

Once the lamingtons are completely chilled, generously pipe the mascarpone cream along the top of each one using a piping bag with a star or large round tip. Then drizzle some fresh passionfruit pulp over the cream.

You can add as much or as little as you like! I like enough to get a little fresh passionfruit in every piece!

Store and Serve

Store the finished lamingtons in an airtight container in the fridge to keep the mascarpone cream fresh. They are best enjoyed within 3-4 days. I like to take them out of the fridge a little before serving so the sponge isn’t fridge-cold.

I have not yet tested freezing the finished jelly-coated lamingtons, so for now I recommend freezing the uncoated sponge instead, then preparing the jelly, coconut coating and mascarpone cream once thawed and finishing with the passionfruit pulp.

My Tips for Perfect Passionfruit Lamingtons

Use day-old sponge – it’s easier to cut and handle.

Chill the cut pieces – they stay firmer while dipping.

Don’t follow the jelly packet directions – use the reduced water quantities in this recipe for plenty of passionfruit flavour and the right consistency for coating the sponge.

Watch the jelly, not just the clock – it should be cool and slightly thickened, but still completely fluid.

Dip and lift – don’t let the sponge sit and soak in the jelly. A very quick dip on each side is all it needs!

Keep the mascarpone and cream cold – unlike the cream cheese in my Lemon Lamingtons, there’s no need to soften the mascarpone. Keeping both cold helps the cream whip up beautifully.

Don’t overbeat the mascarpone cream – briefly mix the mascarpone and flavourings first, then add the cream and beat only until light, thick and firm enough to pipe.

Don’t skip the fresh passionfruit – the jelly gives you the lovely sweet tropical flavour, but the fresh passionfruit on top adds a lovely tartness in each bite.

While you are here, you might also like to try my Chocolate Lamingtons, Raspberry Lamingtons or Lemon Cheesecake Lamingtons next. I am rather proud of this little series!

Here is my Full Recipe for Passionfruit Lamingtons with Mascarpone Cream

Frequently Asked Questions

Can I use a different jelly to make Passionfruit Lamingtons?

I developed and tested this recipe using Aeroplane Jelly Lite Mango Passionfruit. If you cannot find it, you could try another passionfruit or mango-passionfruit jelly. If using standard jelly crystals, I recommend an 85g packet, prepared with the same reduced water quantities used in this recipe rather than following the packet directions.

Why do you use less water than the jelly packet directions?

The reduced amount of water gives the jelly more flavour and, importantly, the right consistency for coating the sponge. You want it cool and just beginning to thicken, but still completely fluid. This allows you to quickly dip each side without soaking the sponge.

Can I use canned passionfruit pulp instead of fresh passionfruit?

Yes. Fresh passionfruit is my first choice for that lovely fresh, tart finish, but canned passionfruit pulp is a great option when passionfruit isn’t in season. If you aren’t a fan of the pips, you can sieve some or all of them out.

How do I stop mascarpone cream from becoming runny or grainy?

Keep both the mascarpone and cream cold and don’t overbeat them. I briefly combine the mascarpone with the icing sugar, vanilla and lemon zest first, then add the cold cream and beat only until it is light, thick and holds its shape well enough for piping.

Can I make Passionfruit Lamingtons ahead of time?

Yes. In fact, I recommend making the sponge the day before as it is much easier to cut and dip. The finished lamingtons can be stored in an airtight container in the fridge for 3–4 days. For the freshest finish, I add the passionfruit pulp closer to serving.

Can I make these Passionfruit Lamingtons gluten-free?

Yes. I have developed and tested a Gluten-Free Sponge Cake for Lamingtons and Trifles specifically for this purpose. It is slightly more tender than my regular sponge, so chill the cut pieces well before dipping and handle them gently. Also check that the jelly and other ingredients you use are gluten-free.

With four gorgeous lamington recipes now on my website, which one is your favourite? And what flavour am I missing?

• Chocolate Lamingtons
• Raspberry Lamingtons
• Lemon Cheesecake Lamingtons

Be sure to let me know once you try them.

Happy Baking

Anna xox