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1-2 tsp boiling waterPassionfruit Icing
1. Line base and sides of a 20 x 30cm (base) slab pan with baking paper, allowing an overhang along each long side. Arrange biscuits, in base of pan, in a single layer. Use a serrated knife to cut to fit.
2. Put custard powder, sugar and ½ cup milk in a large saucepan and whisk until smooth. Pour in remaining milk and cream. Put pan over a medium heat, cook, stirring constantly, for 5 minutes or until custard comes to the boil.
3. Working quickly (see Cook’s tip, this page), pour warm custard over biscuits, then top with another layer of biscuits, ensuring you align all biscuits. Refrigerate for 1 hour or until set.4. To make passionfruit icing: Sift icing sugar into a large bowl. Add butter and enough passionfruit pulp to make a thick icing. Stir in 1-2 teaspoons of boiling water. Spread icing over biscuits. Refrigerate for 1 hour until icing sets. Cut into squares, using the shape of biscuits as a guide. Serve.