Ingredients

2 passion fruits
flesh scooped out
250ml passion fruit juice
from a carton
4 sheets gelatine
2 x 400g cans sweetened condensed milk
500ml double cream
loosely whipped
For the biscuit base
250g digestive biscuit
100g butter
melted
For the fruit coulis
2 mangoes
juice 1 lime
2 tbsp golden caster sugar
2 passion fruits
flesh scooped out and chopped

Method
step 1
For the base, crush the biscuits in a bag with a rolling pin, or pulse in a food processor. Add the butter and stir. Line a 20 x 30cm cake tin with non-stick baking parchment. Tip the biscuit mixture in and firmly press down. Chill.

step 2
Mix the passion fruit flesh with the juice. Place the gelatine in a small bowl of cold water to soak. Pour the flesh and juice into a saucepan and heat until hot. Squeeze the water out of the gelatine, add to the pan and stir until dissolved, then remove and pour into a bowl.

step 3
Add the milk and loosely whipped cream and fold together. Pour into the tin and chill until firm, about 2 hrs.

step 4
For the coulis, purée 1 mango with the lime juice and sugar in a food processor, then stir to dissolve the sugar. Chop up the other mango.

step 5
To serve, cut the traybake into squares. Top each one with the coulis, some chopped mango and passion fruit.