Ingredients

• 600ml/1 pint double cream
• 250g/9oz caster sugar
• 1 lime
• juice only
• 150ml/5fl oz passion fruit pulp
• passed through a fine sieve
• 2 gelatine leaves
• soaked in cold water
• 300g/10½oz plain flour
• plus extra for dusting
• 250g/9oz caster sugar
• 100g/3½oz shelled pistachios
• 60g/2¼oz fresh coconut
• grated
• 50g/2oz natural glacé cherries
• roughly chopped
• 1 lemon
• zest and juice
• 1¼ tsp baking powder
• pinch salt
• 3 free-range eggs

Directions

• For the passion fruit cream
• bring the double cream and 150g/5oz of the sugar gently to the boil in a large saucepan
• then remove from the heat. Whisk in the lime juice and half of the sieved passion fruit pulp.
• Pour the cream mixture into four large Martini glasses (do not fill to the top) and chill in the fridge for at least two hours
• or until set.
• Meanwhile
• drain the gelatine leaves and shake dry. Bring 100ml/3½fl oz of water and the remaining sugar to the boil in a large saucepan. Add the gelatine leaves and whisk until completely dissolved.
• Add the remaining sieved passion fruit pulp to the sugar syrup mixture
• then set aside to cool.
• When the gelatine mixture has cooled and the cream has set
• pour one-quarter of the gelatine mixture on top of each portion of set cream to form a thin layer about 0.5cm/¼in thick. Return to the fridge for another hour
• or until set.
• Meanwhile
• for the biscotti
• preheat the oven to 180C/350F/Gas 4. Line a baking tray with baking parchment.
• Place all of the biscotti ingredients into a large bowl and stir until the mixture comes together as a soft
• sticky dough.
• Divide the dough in half and roll each portion out into a sausage shape on a lightly floured work surface.
• Place the pieces of dough onto the prepared baking tray and bake for 20-30 minutes
• or until golden-brown. Remove from the oven and set aside for 10 minutes to cool and firm up.
• Using a serrated knife
• slice 1cm/½in-thick discs from the pieces of dough
• slicing them at an angle. Lay the discs onto the same baking tray (use an extra baking tray if necessary). Return the biscotti to the oven and cook for 6-8 minutes
• then turn the slices over and cook for a further 10-15 minutes
• or until crisp and pale golden-brown on both sides. Remove from the oven and transfer to wire racks to cool.
• Serve the passion fruit creams with the biscotti alongside.