Passion Fruit Brigadeiro Cake Filling
This silky Brazilian-inspired cream is the ultimate filling for layer cakes, delivering a vibrant tropical punch from passion fruit balanced by the richness of condensed milk. Quick to prepare and wonderfully versatile, it pairs beautifully with vanilla, coconut, or chocolate sponge. Once you try it, it will become your signature cake filling!
🛒 Ingredients
1 servings
- 1 can (14 oz / 395 g) sweetened condensed milk
- 1¾ cups (395 ml) whole milk
- 1¾ cups (395 ml) concentrated passion fruit juice
- 2 tablespoons cornstarch
- Optional: ¾ cup (200 ml) heavy cream
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Directions
- 1
In a medium heavy-bottomed saucepan, whisk together the condensed milk, whole milk, and passion fruit juice until well combined.
- 2
Dissolve the cornstarch in 2 tablespoons of cold milk, then pour into the saucepan, stirring to incorporate evenly.
- 3
Cook over low heat, stirring continuously with a spatula, until the cream thickens. Continue cooking for 2 more minutes to cook out the starch.
- 4
Remove from heat and allow to cool completely before using as a cake filling.
- 5
Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming as it cools.
- 6
Optional: once fully cold, gently fold in the heavy cream for a lighter, mousse-like consistency.
💡 Chef's Tip
For the most vibrant flavour, use freshly squeezed passion fruit juice. This filling keeps for up to 3 days refrigerated in an airtight container. It also works wonderfully as a pavlova topping or as a filling for tarts and dessert cups.
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