As mentioned in the Lonely Planet guide!
1.5 Litres Whipped Cream
2200g Danish Custard Powder
3 Large sheets of baked flaky pastry
2 Tablespoons Apricot Jam
400 mls White Fondant Icing
2 Tablespoons Passionfruit Pulp
Cook sheets of pastry for 10 mins and allow to cool.
Beat the cream until soft peak, set aside in fridge.
Put water into bowl and gradually add the custard powder, then mix with electric beater for 5 minutes.
Add the previously whipped cream and gently fold through the custard mix.
Set aside approximately 1 cup of the custard to finish off the sides later.
Lay one of the sheets of pastry on a board, put half the custard onto the pastry and spread out evenly, lay the next pastry gently on top of the custard, and spread the remaining custard on top, then top with the final piece of pastry.
Trim the edges and spread the reserved custard along the sides.
Brush the top with melted Apricot Jam, then Spread some melted fondant mixed with a little passionfruit pulp on the top. Set aside in the fridge to set for approximately 2 and a half hours.
Cut into slices with a hot knife.
Makes 30 large rectangular slices
NOTE: Keep refrigerated until ready to eat.