2 cups thickened cream
250 g packet Butternut Snap Cookies
¼ cup milk
Extra fresh passionfruit pulp, to decorate
125 g cream cheese, chopped, at room temperature
½ tsp finely grated lemon rind
½ cup sweetened condensed milk
2 tbsp fresh passionfruit pulp
1 tbsp lemon juice
- To make filling, beat cream cheese and rind in a small bowl of an electric mixer until smooth. Add condensed milk, pulp and juice. Beat until combined. Cover bowl. Refrigerate for 30 minutes, or until firm.
Beat cream in a medium bowl with electric mixer until soft peaks form.
- To assemble, spread ½ cup whipped cream onto a serving plate into a 5cm x 30cm rectangle. Dip one side of a biscuit into milk, then spread with 1 tbsp filling. Stand biscuit upright on its edge in the cream. Repeat, sandwiching milk-dipped biscuits together with filling, to form a log shape.
- Spread remaining whipped cream over top and sides of log. Refrigerate, covered, overnight.
- Serve drizzled with extra passionfruit pulp. Cut diagonally into slices.