Passion fruit and yoghurt Mississippi mud pie
This is a real showstopper dessert from our cookbook 'Kitchen Twists'! Just when you thought Mississippi mud pie couldn't be improved upon, we topped it with soft folds of gently whipped yoghurt and cream, and a flourish of tropical passion fruit seeds.
Ingredients
Biscuit Base
- 200g of Bourbon biscuit
- 40g of butter , melted
Chocolate pudding
- 85g of 75% dark chocolate
- 85g of butter
- 2 free-range eggs
- 85g of sugar
- 100ml of double cream
Chocolate ganache
- 100g of 75% dark chocolate
- 100ml of double cream, plus extra to serve
- 2 tbsp of golden syrup
- 150g of icing sugar, sieved
Whipped yogurt
- 200g of Greek yoghurt
- 100ml of double cream
- 1/4 tsp vanilla extract
- 3 passion fruits , halved and pulp scooped out
Equipment
- Muslin cloth
- 18cm spring-form cake tin
Method
Preheat the oven to 180°C
Place the yoghurt in a muslin cloth–lined sieve, and leave to hang over a bowl overnight to thicken
- 200g of Greek yoghurt
Place the biscuits and butter into a food processor and blitz to a sandy rubble. Press the mixture into the base and sides of an 18cm springform tin and place in the fridge to chill
- 200g of Bourbon biscuit
- 40g of butter , melted
For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. Meanwhile, use an electric whisk to whisk the eggs and sugar together until thick and creamy – about 5 minutes
- 85g of 75% dark chocolate
- 85g of butter
- 2 free-range eggs
- 85g of sugar
Fold in the cream into the melted chocolate mixture, then pour into the chilled springform tin and bake in the oven for 40–50 minutes, or until just set – a knife should come out clean when inserted into the centre. Leave to cool completely (it will likely sink a little in the centre)
- 100ml of double cream
To make the chocolate ganache, combine all of the ingredients in a saucepan over a medium heat and mix, stirring regularly, until smooth and glossy. Set aside to cool, but don't refrigerate
- 100g of 75% dark chocolate
- 100ml of double cream, plus extra to serve
- 2 tbsp of golden syrup
- 150g of icing sugar, sieved
Whip the cream, strained yoghurt and vanilla extract together and mix through one third of the passionfruit
- 100ml of double cream
- 1/4 tsp vanilla extract
- 1 passion fruit , halved and pulp scooped out
Once everything has cooled, carefully remove the cake from the tin and spread the chocolate ganache over, followed by the whipped yoghurt. Finish by drizzling the remaining passion fruit seeds over the top
- 2 passion fruits , halved and pulp scooped out
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Passion fruit and yoghurt Mississippi mud pie
