Ingredients
200g packet shortbread fingers 100g unsalted butter, melted
1/3 cup desiccated coconut
2 tsps finely grated lemon rind
TOPPING
250g white marshmallows
1/3 cup milk
1/3 cup fresh passionfruit pulp
300ml tub thickened cream, whipped
Method
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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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Process biscuits in a food processor until finely crushed. Add butter, coconut and rind. Process until combined. Press mixture evenly over base of prepared pan. Refrigerate while making topping.
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To make topping, place the marshmallows, milk and pulp in a large saucepan. Stir over a low heat for about 10 minutes, or until the marshmallows are melted and mixture is smooth and hot. Transfer to a large heatproof bowl. Refrigerate for about 45 minutes, stirring every 15 minutes, or until cooled and slightly thickened, but not set.
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Fold whipped cream into marshmallow mixture. Pour over prepared base. Refrigerate for about 6 hours, or overnight until firm.
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Lift slice out of pan onto a chopping board. Cut into squares.
