small square photo fo a simple shot glass filled with passionfruit cream
Print Recipe
4.89 from 18 votes

Mini Passionfruit Cream Pots

These Passionfruit Cream Pots are a delicious party dessert that can be made in advance. The cream has a silky texture that melts in the mouth plus they are so simple to make. The recipe can be scaled up or down very simply, making them the perfect dessert to feed to a crowd.
Prep Time20 mins
Total Time20 mins
Course: Dessert, Sweet Treat
Cuisine: Modern Australian
Servings: 12
Calories: 218kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)


  • 2 egg yolks
  • 1/3 cup caster sugar
  • 2 tbsp triple sec
  • 1 lime
  • 6 ripe passionfruits
  • 2 cups heavy cream


  • Place 12 shot glasses into the fridge to chill.
  • Zest the lime and set it to one side.
  • Use an electric mixer to whisk the yolks and sugar together until the sugar dissolves the yolks have doubled in size. The mixture should be light and fluffy. This takes about 5 minutes.
  • Add the triple sec, the juice of the lime and the flesh of 4 of the passionfruits. Whisk well to combine.
  • In a clean bowl whip the cream until it forms soft peaks that hold their shape.
  • Reserve 1 cup of the whipped cream (1/4 of the mixture).
  • Give your egg mixture a quick stir and then gently fold it into your cream mixture.
  • Spoon the passionfruit cream into your chilled shot glasses.
  • Spoon the reserved cream on top and finish with the flesh from the 2 remaining passionfruits and a sprinkling of the lime zest.
  • Chill until needed.


Calories: 218kcal | Carbohydrates: 18g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 86mg | Sodium: 28mg | Potassium: 186mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1165IU | Vitamin C: 14.6mg | Calcium: 37mg | Iron: 0.8mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts