160g (1 cup) icing sugar
1 tsp butter
2 tsp passionfruit pulp
(approximately 2 passionfruit)
Sift icing sugar into bowl, add
butter and enough passionfruit pulp to mix to a stiff
paste. Put bowl over simmering water, stir 1 minute or
until a thin consistency, remove from heat, spread over
top of cake, allow to set.