Step 1

Place the custard powder and caster sugar in a saucepan. Add enough of the cream to make a smooth paste.

Step 2

Place the saucepan over a medium heat. Gradually add the rest of the cream and the milk, mixing until well combined. Stir constantly with a wooden spoon until the mixture boils and thickens. Remove from the heat. Stir in the vanilla essence. Cover the custard with plastic wrap. Cool.

Step 3

Spread a heaped tablespoon of the cold custard on a crispbread. Top with another crispbread. Transfer to a tray. Repeat. Chill for 30 minutes.

Step 4

Sift the icing sugar into a bowl. Add enough of the passionfruit pulp to make a thick icing. Spread each slice. Allow icing to set.