Passionfruit custard and raspberry stacks

Preheat the oven to 180°C (160°C fan-forced) and line two large baking trays with baking paper.

Place one sheet of fi lo on a clean work surface and lightly spray with olive oil. Place the other sheet of filo directly on top of the first and lightly spray with olive oil. Cut the stack lengthways into thirds, then cut each third crossways into four pieces to make 12 pieces. Transfer to the prepared trays.

Bake the filo for 20 minutes or until cooked and golden, swapping the trays halfway through. Remove and cool on the trays. Lightly dust the tops with the icing sugar.

Place the custard and cream cheese in a bowl. Using a hand-held electric mixer, beat on high speed until completely smooth. Beat in three-quarters of the passionfruit seeds and juice until well combined, reserving the rest to garnish.

Set out four plates and place a piece of fi lo, icing sugar-side up, on each. Spoon over half the custard mixture and dot with some of the raspberries. Place another piece of fi lo on top, then spoon over the remaining custard mixture and dot with some more raspberries. Finish the stacks with the remaining filo pieces, spoon over the reserved passionfruit seeds and juice and scatter with the remaining raspberries. Serve immediately.

Tips: This is a great sweet treat to prep the day before serving. Store the cooled filo pieces in an airtight container at room temperature and the custard mixture in an airtight container in the fridge. Take the custard out of the fridge about 20 minutes before using so it softens slightly.