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Passion Fruit Cream Dessert

Sophia
A bright, creamy, no-bake layered dessert that pairs tangy passion fruit mousse with soft ladyfingers and a rich chocolate ganache. Inspired by classic Brazilian layered desserts, it is cold, creamy, slightly tart, and chocolaty all at once.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 4 minutes
Servings 12
Calories 410 kcal

Ingredients
  

For the passion fruit mousse

  • 1 can sweetened condensed milk 14 oz / 395 g
  • 1 carton heavy cream 7 oz / 200 g
  • 4.2 oz white chocolate, melted and slightly cooled 120 g
  • 1 cup powdered milk
  • 3/4 cup concentrated passion fruit juice 200 ml

For the chocolate ganache

  • 7 oz semisweet or dark chocolate, chopped 200 g
  • 3/4 cup plus 1 tablespoon heavy cream 200 g

For assembling

  • 7 oz ladyfinger cookies 200 g
  • 2/3 cup milk, for dipping the cookies 150 ml

For decoration

  • dark chocolate shavings as desired

Instructions
 

Prepare the passion fruit mousse

  • Melt the white chocolate in a microwave-safe bowl in 20-second intervals, stirring between each interval.
  • Set the melted chocolate aside to cool slightly.
  • Add the sweetened condensed milk, heavy cream, powdered milk, melted white chocolate, and concentrated passion fruit juice to a blender.
  • Blend for 2 to 3 minutes until the mixture is completely smooth, thick, and creamy.
  • Transfer the mousse to a bowl and set it aside while preparing the other components.
  • The mousse thickens further as it chills, but it should already look creamy and slightly thick after blending.

Make the chocolate ganache

  • Place the chopped chocolate in a heatproof bowl.
  • Heat the heavy cream in a small saucepan until it is hot but not boiling.
  • Pour the hot cream over the chocolate and let it stand for 2 minutes.
  • Stir gently until the chocolate melts completely and the ganache becomes smooth and glossy.
  • Let it cool slightly so it thickens but remains easy to spread.
  • Do not overheat the chocolate. Gentle stirring helps create a shiny ganache without separating.

Assemble the layers

  • Pour the milk into a shallow bowl.
  • Briefly dip each ladyfinger into the milk, making sure not to soak them for too long.
  • Arrange a layer of soaked ladyfingers across the bottom of a rectangular serving dish.
  • Spread a generous layer of passion fruit mousse over the cookies.
  • Add another layer of milk-dipped ladyfingers.
  • Repeat the layers, finishing with a smooth layer of passion fruit mousse.
  • A quick dip is enough. If the ladyfingers soak too long, they can fall apart and make the layers mushy.

Add the chocolate topping

  • Pour the cooled chocolate ganache over the top of the dessert.
  • Spread it evenly to cover the entire surface.
  • Sprinkle generously with dark chocolate shavings.

Chill and serve

  • Cover the dish and refrigerate for at least 4 to 6 hours, preferably overnight.
  • Once fully chilled and set, cut into squares and serve cold.

Notes

For the best flavor, choose unsweetened concentrated passion fruit juice rather than a sweetened passion fruit drink. If you cannot find concentrated juice, unsweetened frozen passion fruit pulp works well. The white chocolate should be good quality because it adds sweetness and body to the mousse. You can also use milk chocolate for the ganache, but semisweet or dark chocolate balances the sweetness of the mousse better.