Passionfruit Vanilla Slice by Sheryl Backhouse based upon a Cottees Vanilla Pudding recipe
Lay six SAO or Lattice biscuits right side down for your base. Whip 600mls cream, a little vanilla essence and 1 pkt Cottees Vanilla Pudding for one minute & put on SAOS or Lattice. Mix one cup of icing sugar with a tsp butter and one passionfruit and place on top. Put it in the fridge for a little while til topping sets slightly then lay another six SAO or Lattice right side up on top. Refrigerate for 24 hours. They can be cut into two. Double the quantity of everything if you want more than 12 small slices. If you want an ultraflash look, then top with those Italian biscuits Sfogliatine Glassate made by Forno Bonomi. If you'd like it as a dessert, serve with slices of soft fruit eg kiwifruit.