good things - Liz Posmyk
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs

Old fashioned creamy lattice slice with passionfruit 

22/6/2016

18 Comments

 
Old fashioned lattice slice with passionfruit icing
Old fashioned creamy lattice slice with passionfruit icing (image courtesy Australian Passionfruit)
When my oldest child (my son) was just a wee baby, I lived two doors away from Val, a lovely stay-at-home mum, who had two little boys of her own. Like me, Val loved to cook, and we spent many happy hours together cooking, taste-testing and discussing recipes - particularly the quick and simple, old fashioned Aussie kind.

Speaking of old-style receipts, I spotted this one on the Aussie Passionfruit Facebook fan page and thought it looked too delicious not to share. It uses store-bought Lattice biscuits, instead of puff pastry. I love the addition of passionfruit...  one of my favourite tropical fruits.

OLD FASHIONED CREAMY LATTICE SLICE WITH PASSIONFRUIT
250g cream cheese*, softened
250g unsalted butter, softened
3/4 cup vanilla-infused caster sugar
pulp and juice of 3 large passionfruit

1 dessertspoon gelatine
1/2 cup of boiling water
up to 300g (about a packet and a half) Arnott's Lattice biscuits

For the icing:
1 cup pure icing sugar, sifted
1 tablespoon unsalted butter, softened
pulp and juice of 1-2 passionfruit

First, mix the gelatine with the boiling water and stir to combine. Set this mixture aside. Grease a lamington or slice tin, and line the base and sides with baking parchment (allowing some overhang).

Next, combine the cream cheese, butter and caster sugar in the bowl of a stand mixer. Mix until creamy. Add the gelatine/water mixture and the passionfruit pulp and juice, and mix until combined.

Place a layer of biscuits, glazed side down, across the base of the prepared tin. Pour in the filling and top with another layer of biscuits, this time with the glazed side up. Gently press the biscuits down. Place the slice into the refrigerator to set.

Meanwhile, combine the sifted icing sugar with butter and the pulp and juice of one passionfruit in a mixing bowl. Mix until the mixture has reached a thick (but not too gluggy) consistency. If it is too thick, add a little more passionfruit juice and pulp. 

Using a spatula, gently spread the icing over top of the slice. Refrigerate the slice for another hour or so, and allow it to set before serving. Serve sliced. Preparation time is around 15 minutes, plus setting time.

* Use a lower fat cream cheese if preferred.

​Note: recipe and image appear courtesy of Australian Passionfruit. I have amended the recipe a little.

Your turn, dear readers. Do you love passionfruit as much as I do? And do you like simple, old fashioned slices like this one?
18 Comments
John / Kitchen Riffs link
7/7/2016 08:08:43 pm

You guys are SO lucky with your abundance of passionfruit. It's available here, of course, but it's really expensive (usually),. Although frozen in Mexican and Asian markets is more reasonably priced. Anyway, this looks so nice -- bet its flavor is lovely.

Reply
Bob Bennett
7/7/2016 08:16:49 pm

My wife makes something similar. You can't beat those old fashion recipes, can you.

Reply
Janelle
7/7/2016 08:17:22 pm

I love this.

Reply
Tandy I Lavender and Lime link
7/7/2016 11:59:35 pm

What are lattice biscuits Liz? I love passionfruit so I might try this sometime xox

Reply
Lizzy
8/7/2016 12:32:30 am

Hello Tandy, Lattice biscuits are a sweet biscuits comprising flaky layers and a glaze... you'll find images here https://www.google.com.au/search?q=lattice+biscuits&espv=2&biw=1241&bih=466&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwiu3e7DhOPNAhXCmpQKHV7qBW0QsAQIGg

Reply
Mary Ellen Benson
8/7/2016 01:25:07 am

I know these. We used to make them with ready made custard filling. The cream cheese filling sounds yum.

Reply
Kirsty link
8/7/2016 05:48:32 am

Love love love this slice Liz. Its so quick and easy, and the lattice biscuits are so good. I've adapted a similar recipe and added vanilla pudding mix. Any variation still goes down a treat with a hot cuppa tea, YUM!

Reply
Annie
8/7/2016 07:49:36 pm

In these times when we are seeing more and more strange food combinations on blogs and also being served in cafes, this is a welcomed recipe. Thank you.

Reply
David link
8/7/2016 11:28:25 pm

This looks fantastic, Liz. I empathize with John @Kitchen Riffs - passion fruit is hard to come by here!

Reply
Hotly Spiced link
9/7/2016 05:15:47 pm

I do love custard squares and don't mind whether they have a puff pastry base or a base of lattice biscuits. And yes, passionfruit icing is a must! This was always my favourite treat to buy from a cake shop xx

Reply
Glenda link
10/7/2016 09:12:12 am

Liz they sound divine and so easy to make.

Reply
Glenda link
16/7/2016 11:00:00 pm

Hi Liz, Maus made this slice. A little too rich and sweet for me but Maus is in 7th heaven. I didn't realise it had 250g of butter in it. Hooly dooly!! :) I had never heard of lattice biscuits before. I think Maus thought they were going to be like a custard slice, more like a 70's cheesecake. What fun. Cheers.

Reply
Lizzy
17/7/2016 01:54:17 am

Hi Glenda, well done Maus! Yes, I agree, this is somtimes food! You can also make a custard slice version. Lattice biscuits are yummy, no? xx

Eva Taylor link
10/7/2016 01:04:08 pm

What a unique pastry, it sort of reminds me of the Hungarian Custard slice. We have passion fruit here but I haven't bought it in ages, sounds like I'll need to try this recipe.

Reply
e / dig in hobart link
10/7/2016 06:52:18 pm

oh this is such a blast from the past!!! I'm sure Arnott's only make those lattice biscuits so we can make slices like this one. thank you for the memories!!

Reply
Fiona Ryan
10/7/2016 10:07:32 pm

No doubt the only reason Arnott's still make lattice. You are not going to get any argument from me!

Reply
Lorraine @ Not Quite Nigella link
11/7/2016 02:45:22 am

Lizzy I would have loved to have seen yours and read more about what you thought of the recipe.

Reply
Peter
11/7/2016 03:04:27 am

I thought this one was really good, my Lizzy. I'm sorry I attacked it before you could take the photo. Never mind. I'm sure people will understand.

Reply

Your comment will be posted after it is approved.


Leave a Reply.

    Welcome...

    Üdvözölöm
    Photo of Liz Posmyk, Food Writer, Cook and Traveller

    ​Cooking and writing have been a lifelong passion.
    ​
    Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers
    and chefs; and news on food, cookbooks
    ​and cooking.
    ​
    - Liz Posmyk

    Enter your email address:

    Delivered by FeedBurner


    All
    Anzac
    Apple Growers
    Australia
    Australian Producers
    Autumn
    Baking
    Beverages
    Biscuits
    Book Reviews
    Bread
    Breakfast
    Butter
    Cakes & Slices
    Canberra
    Charmaine Solomon
    Cheese
    Chestnuts
    Christmas
    Cocktails
    Coffee
    Conversations
    Cookies
    Cookware
    Cuisine Companion
    Curries
    Dairy Products
    Desserts
    Diet
    Dough
    Drink Blog
    Easter
    Edible Gifts
    Eggs
    Egg Safety
    Essays
    Events
    Favourite Flavours
    Fish
    Food News
    Food TV
    Food Verse
    Fruit
    Giveaways
    Good Things Favourites
    Growers & Producers
    Guest Post
    Health
    Hummus
    Hungarian Recipe
    Ice Cream
    In My Kitchen
    Kids In The Kitchen
    Kitchen Garden
    Markets
    Meat
    Muffins
    Musings
    My Book
    My Family
    New Year
    Noodles
    Nuts
    Observations
    Olives
    Pancakes
    Pasta
    Pastry
    Pepe Saya
    Pink Martini
    Pizza
    Polenta
    Postcards And Morsels
    Poultry
    Preserves
    Prize Giveaways
    Prunes
    Reminiscences
    Retro
    Reviews
    Rice
    Ricotta
    Salad
    Salads
    Sandwiches
    Sauce
    Seafood
    Slow Cooking
    Snacks
    Soups
    Stop Hunger Start Cooking
    Sydney
    Tefal
    Thanksgiving
    Thank You
    The Barber From Budapest
    Tofu
    Travel
    Truffles
    Tweatup510064f8ec
    Tzatziki
    Valentines Day
    Vegetables
    Vinnies Christmas Appeal


    NB: I use Australian standard measuring cups and spoons in my recipes. 

    Picture
    Winner ABC's 2015 Australia Cooks competition, ACT (mains category)
    Picture
    Picture
    Picture
    Meet the Chefs - recipes featured on Australian Asparagus Council website

Good Things is written and published by Liz Posmyk © 2011-2020.   All rights reserved.
Excerpts may be used provided that full and clear credit is given. Thank you.


Photos used under Creative Commons from alantankenghoe, riptheskull, David Jackmanson, Amani Hasan, SuntanMidori, oropeza, Annie Mole, Vegan Feast Catering, avlxyz, jeffreyw, mockstar, jenly, Syeefa Jay, pizzodisevo (therapy - terapia - Therapie), ginnerobot, cliff1066â„¢, Jim, the Photographer
  • Home
  • Blog
  • About
  • My book
  • Writing & Media
  • FAQs