200g packet shortbread fingers 100g unsalted butter, melted
1/3 cup desiccated coconut
2 tsps finely grated lemon rind
250g white marshmallows
1/3 cup milk
1/3 cup fresh passionfruit pulp
300ml tub thickened cream, whipped
Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
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.
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.
Fold whipped cream into marshmallow mixture. Pour over prepared base. Refrigerate for about 6 hours, or overnight until firm.
Lift slice out of pan onto a chopping board. Cut into squares.