Name: Lattice slice with passionfruit icing
Prep time: 210 min
Cook time: 15 min
Total time: 225 min
Ingredients: 2 teaspoon gelatine; 2 tablespoon water; 250 gram cream cheese, softened; 250 gram unsalted butter, softened; 1/2 cup (110g) caster sugar; 1 teaspoon vanilla extract; 2 tablespoon lemon juice; 35 (350g) square lattice biscuits (see notes); Passionfruit icing; 2 cup (320g) icing sugar; 2 teaspoon unsalted butter; 2 tablespoon passionfruit pulp; 2 teaspoon hot water, approximately

Ingredients

2 teaspoon gelatine

2 tablespoon water

250 gram cream cheese, softened

250 gram unsalted butter, softened

1/2 cup (110g) caster sugar

1 teaspoon vanilla extract

2 tablespoon lemon juice

35 (350g) square lattice biscuits (see notes)

Passionfruit icing

2 cup (320g) icing sugar

2 teaspoon unsalted butter

2 tablespoon passionfruit pulp

2 teaspoon hot water, approximately

Method

1.Grease a 20cm x 30cm rectangular pan; line base and long sides with baking paper, extending paper 5cm over sides.

2.Sprinkle gelatine over the water in a small heatproof jug; stand jug in a small saucepan of simmering water, stir until gelatine dissolves.

3.Beat cream cheese, butter, sugar and extract in a small bowl with an electric mixer until smooth. Stir in juice and gelatine mixture.

4.Line base of the pan with half the biscuits; trim biscuits to fit, if necessary. Spread cream cheese filling evenly over biscuit base; top with remaining biscuits.

5.Meanwhile, to make passionfruit icing: Sift icing sugar into a small heatproof bowl; stir in butter, passionfruit and enough of the water to make a thick paste. Place bowl over a small saucepan of simmering water; stir until icing is spreadable.

6.Spread icing over biscuits. Refrigerate for 3 hours or overnight.

You need to buy 2 packets of lattice biscuits for this recipe. The slice will keep in an airtight container in the fridge for up to four days.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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