1Preheat oven to moderate, 180 C. Lightly grease and line 18 x 28 cm slice pan with baking paper.
2In a bowl, using an electric mixer, beat butter, icing sugar and vanilla together until light and creamy. Fold in combined sifted flours to form a soft dough.
3Press dough evenly into pan. Prick base all over with a fork. Bake 15 mins, until golden.
4TOPPING Combine marshmallows, passionfruit and milk in a heat-proof bowl over a saucepan of simmering water. Stir constantly until melted. Stir in juice. Transfer to large bowl. Chill 45 to 50 mins, stirring every 15 mins, until slightly thickened.
5Whip half cream and fold into marshmallow mixture. Pour over base. Chill overnight until set. Cut into squares.
6Whip remaining cream. Top each square with a dollop of cream and a tsp of extra passionfruit pulp.
Tip: If you can’t find passionfruit pulp, you can substitute with pomegranate seeds or slivers of ripe mango.
Photos: Rob Shaw/bauersyndication.com.au