Photo of Passionfruit ice-cream trifles by WW

Passionfruit ice-cream trifles

7 - 8
PersonalPoints™ per serving
Total Time
15 min
10 min
5 min
For a fancy yet simple dessert, whip up this recipe using fresh fruits, blanched almonds, sponge finger biscuits and ice cream


Blanched almonds

¼ cup(s), (40g), toasted, coarsely chopped

Reduced fat vanilla ice cream

4 scoop(s)


¼ cup(s), (60ml), pulp

Sponge finger biscuits

4 individual, crumbled


1 tbs, pulp, extra to drizzle

Fresh strawberries

250 g


  1. Preheat oven to 180°C or 160°C fan-forced. Spread almonds on a baking tray and bake for 5 minutes or until light golden. Cool then coarsely chop.
  2. Place ice-cream in a medium chilled bowl. Add passionfruit pulp and almonds and mix with a metal spoon until just combined.
  3. Spoon half the ice-cream mixture into the base of four 1-cup (250ml) capacity chilled serving glasses. Sprinkle with biscuit and top with two-thirds of the strawberries and the remaining ice-cream mixture.
  4. Decorate with remaining strawberries and drizzle with extra passionfruit pulp. Serve.


TIP: If the ice-cream becomes too soft during mixing, return it to the freezer to firm up before serving.Sponge fingers (also called savoiardi or lady fingers) are light, crisp Italian-style biscuits that are great in trifles, tiramisu or dunked in hot coffee.You will need about 4 passionfruit for this recipe.