Ingredients
Base (and top)
1 packet of lattice biscuits
Filling
300ml of strained passionfruit pulp (no seeds)
2 cups water
¾ cup sugar
100g custard powder
1 teaspoon gelatine
Icing
1 cup icing sugar
1 teaspoon soft butter
1 tablespoon passionfruit pulp (with seeds)
a little hot water
Method
In a 20cm square tin, arrange a layer of the lattice biscuits as the base.
In a small pot, mix the custard powder with a bit of the water to form a paste then add the remaining water, sugar and strained passionfruit pulp and stir over gentle heat until it starts to thicken.
Dissolve gelatine in a little water and add to the custard, stir well and pour over the base.
Arrange a second layer of lattice biscuits on top. Refrigerate until set.
Make the icing by adding the icing sugar to a bowl and the butter on top. Mix the icing ingredients together, being very careful with the amount of water you add – just enough to bring the icing together to a spreadable consistency.
Smooth the icing over top layer of lattice biscuits and set. Cut into squares using the biscuits as a grid.
Author
Megan Goodman
Donvale