Ingredients
Slice
- 1 litre Full Cream Milk.
- 200 grams white sugar
- 40 grams custard powder
- 80 grams cornflour
- 60 grams Butter, cubed
- 2 egg yolks
- 2 level teaspoons vanilla essence
- 2 packages 200g Arnotts Lattice Biscuits
Icing
- 150 grams icing sugar
- 2 level tablespoons passionfruit pulp, Some seeds strained out
- 1-2 level teaspoons water
- 1 level teaspoon Butter, softened
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a slab tin with 2 thicknesses of foil, allowing sides to overhang.
Play 16 Lattice biscuits on base of tin, trimming as needed
Place milk, custard powder, cornflour and sugar into thermomix bowl.
10minutes, 90c, speed 4. Add butter, egg yolks and vanilla essence. 30 seconds, speed 4
Pour custard over biscuits in tin, top with 16 more biscuits, trimming as needed. Cover and refrigerate until set.
Into a heat proof bowl, sift icing sugar and add passionfruit and butter. Add enough water to form a thick paste. Place bowl over a saucepan of hot water and stir until well mixed and spreadable. Pour over biscuits evenly and allow to set before cutting into squares.
For the slice
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I use sponge fingers now you can't get Lattice biscuits. I think they are called Savoiardi. The same as the ones you use for Tiramisu.
Sadly Arnotts have discontinued Lattice biscuits but I've found a similar biscuit. You can get the from Asian grocery stores. There's called HUP SENG SUGAR CRACKERS.
Kairiii:I cant see it would make a difference. im going to use Sao.
Hi
can I use long life milk?
I have sao biscuits and puff pastry. The lattice biscuits are not available anymore. What would you suggest?
Thanks kylie
Made this last night for the first time and loved it! I halved the sugar as suggested by others and adapted the icing to be done in the Thermomix.
Icing: place all ingredients in the bowl (double ingredients for a thicker topping). 3 minutes/60oC/speed 3. At half way scrape sides of bowl and blade with spatula.
This is so good. The custard set really well. In my favourites folder now. I did reduce the sugar like other Thermomixers. So delicious!
This recepie never fails and I constantly get asked to bring this to parties and events because everyone loves it. I use half (100g) of the sugar recommended in the recepie and it is still so lovely and sweet (you could even do less if you want).
I used Savoiardi brand biscuits (sponge fingers) for the base. I only use biscuits on the base. Use 170g sugar and 190ml milk. Don't bother with icing. Yum!
Easy & Delicious. Made with puff pastry (12 mins in oven). Added custard hot over bottom pastry layer, added top pastry layer and popped in fridge for few hours. Custard set lovely and thick. Added vanilla icing, set in a few mins and cut like a dream with gentle sawing action with bread knife. Needed extra icing to cover the whole 'slab'
Lovely
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