Place in a single layer in an airtight container in the fridge. To serve as a dessert, cut slice into slightly larger squares. Top with double cream then drizzle with passionfruit pulp.
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.
2 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.
3 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.
4 Fold whipped cream into marshmallow mixture. Pour over prepared base. Refrigerate for about 6 hours, or overnight until firm.
5 Lift slice out of pan onto a chopping board. Cut into squares.