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Slice, slice, baby (dum dum dum dum dum dum dum).....
The Vanilla Slice journey is not for the faint-hearted—or the weak-wristed. For years, Arnotts Lattice Biscuits were the crispy, buttery foundation of this slice. But when they disappeared (sob), I had to find a Plan B. Saos stepped in—not quite as sweet, but they hold the line.
Now, the real drama of this recipe lies in the custard: it thickens with the confidence of a gym bro. Best stir with gusto and recruit a backup—tag team stirring is highly recommended unless your forearms have been training.
Rating: ⭐⭐⭐⭐⭐
Ingredients
Ingredients
2 packets Arnott’s Sao biscuits
1½ cups milk
1 vanilla bean, split and scraped
½ cup cornflour
½ cup custard powder
220g (1 cup) caster sugar
750ml (3 cups) thickened cream
50g unsalted butter
3 egg yolks
1½ cups icing sugar
Pulp from 1–2 passionfruit
Instructions
Instructions
Prepare Base
Line a tray or container with one layer of Sao biscuits.
Make Custard Filling
In a saucepan, gently heat milk with scraped vanilla seeds and bean. Once warmed, set aside for 10 minutes to infuse.
In a separate pan, combine cornflour, custard powder, and sugar.
Strain the infused milk into this mixture, discarding the vanilla bean. Whisk until smooth.
Add cream and cook over low heat, stirring constantly, until thickened and boiling.
Stir in butter until melted.
Remove from heat and whisk in egg yolks one at a time until custard is smooth.
Assemble Slice
Pour custard over biscuit base. Let cool slightly.
Add a second layer of Lattice biscuits on top.
Refrigerate overnight to set.
Passionfruit Icing
Warm passionfruit pulp slightly in the microwave.
Gradually mix into sifted icing sugar until smooth and spreadable.
Spread icing over the chilled slice and allow to set.
To Serve
Slice along biscuit seams and serve chilled. Optional: smirk proudly and pretend you made the Sao biscuits too.
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