Ingredients
12 slices brioche loaf (420g)
300ml tub thickened cream, whipped
Fresh passionfruit pulp, to serve
CUSTARD
¼ cup custard powder
2 tablespoons caster sugar
2 cups milk
¼ cup fresh passionfruit pulp
SYRUP
½ cup fresh passionfruit pulp
Method
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Invert base of a 20.5cm springform pan (base measures 19cm). Line base and side with baking paper, extending 3cm above pan edge.
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To make custard, place custard powder and sugar in a medium saucepan. Add a little of the milk, whisking to form a paste. Whisk in remaining milk until smooth. Cook, stirring over a medium heat until boiling and thickened. Remove. Stir in passionfruit pulp.
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Transfer to a heatproof bowl. Cover surface with plastic wrap. Refrigerate for 30 minutes.
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Meanwhile, make syrup. Strain passionfruit pulp through a sieve over a bowl. Discard seeds. You will need 2 tablespoons juice.
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Combine juice in a small saucepan with sugar and ½ cup water. Stir over a medium heat until sugar is dissolved. Bring to boil. Simmer for about 5 minutes, or until slightly thickened. Remove. Cool slightly. (Makes ½ cup)
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To assemble cake, place two slices of brioche on the base of prepared pan. Cut another two slices in half. Arrange around the slices in the pan with crusts facing outwards, trimming to fit. Brush with 2 tablespoons of the syrup.
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Whisk custard until smooth. Spread half over brioche, leaving a ½cm border around edge. Repeat layering with remaining brioche, syrup and custard, finishing with a layer of brioche and syrup. Refrigerate, covered, overnight.
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Remove side of pan. Lift cake onto a plate. Spread with cream. Drizzle with passionfruit pulp.
