Step 1

Line a 20 x 30cm lasagna dish with baking paper.

Step 2

Layer with 8 Lattice biscuits flat side up.

Step 3

In a bowl, using electric beaters, mix cream and pudding until thick.

Step 4

Spoon the creamy mixture over the biscuit base.

Step 5

Top with another layer of biscuits, shiny side up.

Step 6

Refrigerate for at least 30 minutes before topping with passionfruit icing.

Step 7

To make the icing, mix together the icing sugar, passionfruit and butter until an even spreadable consistency is reached. Add more passionfruit if required.