Ingredients
Fresh berries, passionfruit pulp, almond bread, wafer rolls, shortbread fingers, sweet tart shells, mini pavlova shells and halved, mini jam sponge rolls, to serve
LEMON CHEESECAKE DIP
250g block cream cheese, chopped, at room temperature
½ cup lemon curd, plus extra to swirl
¼ cup icing sugar mixture
½ cup thickened cream
BERRY CHEESECAKE DIP
½ x 250g punnet strawberries
½ x 125g punnet raspberries
1/3 cup caster sugar
250g block cream cheese, chopped, at room temperature
¾ cup thick and creamy vanilla yoghurt
Method
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To make lemon dip, beat cream cheese, curd and sugar in a medium bowl with an electric mixer until smooth.
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Beat cream in a separate, clean bowl with electric mixer until firm peaks form. Fold through lemon mixture until just combined. Transfer to a serving bowl. Refrigerate, covered.
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To make berry dip, rinse berries under cold water. Place in a medium saucepan. Add sugar. Using as wooden spoon, stir over a medium heat, mashing berries to release juices and dissolve sugar. Bring to boil.
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Gently boil for about 5 minutes, or until a thick, jam-like consistency. Transfer to a heatproof jug. Cool. Refrigerate, covered, until cold.
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Beat cream cheese in a medium bowl with an electric mixer until smooth. Beat in yoghurt until combined. Swirl though berry mixture. Transfer to a serving bowl.
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To serve, place dips on a large serving board. Swirl extra curd over top of lemon dip. Add berries, passionfruit pulp, biscuits, tart and pavlova shells and sponge rolls.
