Yoghurt Passionfruit Slice

• 15 ladyfingers
• fresh mint leaves, to decorate
• YOGHURT TOPPING
• 2 teaspoons gelatin
• 2 tablespoons water
• 1 cup vanilla-flavoured soy yoghurt
• 1 tablespoon honey
• 170 g passionfruit pulp in syrup
• 2 egg whites

1. Grease an 18cm x 28cm (7 inch x 11 inch) rectangular slice pan; line the base and sides with baking paper, extending the paper 2cm (3/4 inch) above the edges of the pan.
2. Arrange the sponge finger biscuits in a single layer over the base of the pan, trimming to fit.
3. To make the yoghurt topping, sprinkle the gelatine over the water in a small heatproof jug; stand the jug in a pan of simmering water and stir over the heat until the gelatine has completely dissolved.
4. Combine the yoghurt, honey and 2 tablespoons of the passionfruit pulp in a medium bowl; stir in gelatine mixture.
5. Place the egg whites in a small bowl; beat with an electric mixer until firm peaks form; do not overbeat; add the egg whites to the yoghurt mixture in two batches, folding gently to combine; pour over the sponge finger biscuits in the prepared pan; smooth over the top and refrigerate overnight.
6. Remove the slice from the pan; cut into squares; drizzle with the remaining passionfruit pulp and decorate with mint.

ladyfingers, mint, yoghurt, gelatin, water, vanillaflavoured soy yoghurt, honey, passionfruit pulp, egg whites

Taken from www.food.com/recipe/yoghurt-passionfruit-slice-365085 (may not work)