• 1.5L vanilla ice-cream
  • 5 sheets filo pastry
  • 1 cup macadamia nuts, coarsely chopped
  • 1/2 fresh pineapple, peeled, cored, thinly sliced
  • 4 large passionfruit, pulp removed
  • 1/2 cup brown sugar (firmly packed)
  • Step 1 Line a 20 x 30cm slice pan with plastic wrap, allowing the sides to overhang. Remove ice-cream from freezer. Allow to soften slightly. Use a large spoon to stir ice-cream and 3⁄4 of the passionfruit pulp in a bowl until combined. Spread into the lined pan. Smooth surface. Freeze for 4 hours or until firm.
  • Step 2 Preheat oven to 190C/170C fan forced. Line a baking tray with baking paper. Spray 1 filo sheet with oil and top with another filo sheet. Repeat layers with remaining filo and oil spray. Cut into 12 squares. Transfer to the lined tray. Spray top of squares with oil and sprinkle with the macadamia. Bake for 10 minutes until crisp. Cool completely on tray.
  • Step 3 Sprinkle the sugar over the base of a non-stick frying pan. Top with pineapple. Cook over medium-low heat for 6-8 minutes or until the sugar melts and the pineapple is golden and caramelised.
  • Step 4 Remove the ice-cream from the tray. Cut into 8 squares, slightly smaller than the pastry squares. Place a pastry square on each serving plate. Top with an ice-cream square and pineapple slice. Repeat layers, then top with a layer of pastry. Drizzle with a little remaining passionfruit pulp.