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Passionfruit Raspberry Aurora Pyramids with Gold Finish

Elegant frozen dessert pyramids combining passionfruit and raspberry mousse on vanilla almond cake, coated with a shimmering aurora glaze and finished with edible gold.

  • Total Time: 5 hrs 10 mins
  • Yield: 8 1x

Ingredients

Scale
  • For the Passionfruit Raspberry Mousse:
  • 1 cup passionfruit puree
  • 1 cup raspberry puree
  • 1/2 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Vanilla Almond Cake Base:
  • 1 cup all-purpose flour
  • 1/4 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • For the Gold Finish Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • Yellow and pink food coloring, as needed
  • Edible gold luster dust, as needed
  • For Garnish (optional):
  • Fresh raspberries
  • Passionfruit pulp
  • Edible gold flakes

Instructions

  1. 1. Preheat oven to 350°F (175°C). Grease and line a small baking pan.
  2. 2. Whisk together all-purpose flour, almond flour, baking powder, and salt.
  3. 3. Beat butter and sugar until light and fluffy. Add egg and vanilla extract.
  4. 4. Alternate adding dry ingredients and milk until combined.
  5. 5. Bake for 18–20 minutes. Cool completely and cut into pyramid-sized base pieces.
  6. 6. Bloom gelatin in cold water for the mousse.
  7. 7. Heat passionfruit puree, raspberry puree, sugar, and lemon juice until warm.
  8. 8. Stir in the gelatin until fully dissolved and cool to room temperature.
  9. 9. Whip heavy cream to soft peaks and fold into the fruit mixture.
  10. 10. Fill pyramid molds with mousse and place cake bases on top.
  11. 11. Freeze until completely firm, about 4 hours.
  12. 12. Bloom gelatin in cold water for the glaze.
  13. 13. Heat water and condensed milk until smooth. Remove from heat and stir in gelatin.
  14. 14. Pour over white chocolate and blend until glossy.
  15. 15. Divide the glaze and tint portions with yellow and pink coloring. Swirl lightly to create an aurora effect.
  16. 16. Mix edible gold luster dust into part of the glaze.
  17. 17. Unmold frozen pyramids and place on a wire rack.
  18. 18. Pour the aurora glaze evenly over each pyramid until fully coated.
  19. 19. Allow the glaze to set for 10 minutes.
  20. 20. Garnish with raspberries, passionfruit pulp, and edible gold flakes before serving.

Notes

The pyramids must be frozen solid before glazing to achieve a smooth finish. The aurora effect is created by lightly swirling colored glazes; do not overmix.

  • Author: Chef Stella
  • Prep Time: 30 mins
  • Cook Time: 20 mins
  • Method: Dessert
  • Cuisine: Dessert

Nutrition

  • Calories: 325
  • Sugar: 33 g
  • Fat: 16 g
  • Carbohydrates: 42 g
  • Protein: 4 g