dizzylizzybee
Finished product
Icing: 80gm butter, 2/3 cup icing sugar. Mix together until light and fluffy and add in approx. 1 tblsp passionfruit juice (either the reserved juice from straining the pulp, or just a tablespoon or so from the tin). Mix together. Get a good consistency that should be on the stiff side. You don't want it to leak out when you put some in the middle and press two halves together.
Finished product
Icing: 80gm butter, 2/3 cup icing sugar. Mix together until light and fluffy and add in approx. 1 tblsp passionfruit juice (either the reserved juice from straining the pulp, or just a tablespoon or so from the tin). Mix together. Get a good consistency that should be on the stiff side. You don't want it to leak out when you put some in the middle and press two halves together.