Method:
1 Place chocolate coated honeycomb in a zip-lock bag and using a rolling pin, crush.
2 Whisk cream, icing sugar and vanilla in a bowl until soft peaks.
3 Spoon 2 tablespoons of crushed honeycomb into the base of a large wine glass, top with spoonfuls of cream and repeat layers of honeycomb and cream, top with the passion fruit pulp to serve.