Prep: 20 mins | Chilling time: 6 hours | Serves: 12

Ingredients

Cooking oil spray, to grease
90g sponge finger biscuits (about 10 biscuits)
¼ cup water
2 Tsp. gelatine powder
2x 250g block light cream cheese, chopped, softened
1 Tsp. Queen Vanilla Bean Paste
¾ cup EQUAL SPOONFUL
200g white chocolate, melted
300mL thickened cream, whipped
Extra 150mL thickened cream, whipped
250g strawberries
125g raspberries
Extra EQUAL SPOONFUL, to dust
Strawberry flowers and leaves, to garnish (optional)

Method

1. Grease a 20cm round spring-form tin with cooking oil. Line base and sides with baking paper. Line base with sponge finger biscuits in a single layer, trimming to fit.

2. Put water in a small jug then sprinkle in gelatine. Stir until combined then set aside for 5 minutes. Microwave on high for 30 seconds or until dissolved.

3. Put cream cheese and vanilla bean paste in the bowl of an electric mixer and beat with paddle attachment on medium speed until light and fluffy. Add EQUAL, beating until well combined. Pour in gelatine mixture and beat until combined. Add melted white chocolate and whipped cream and fold until just combined.

4. Pour into prepared tin. Refrigerate for a minimum of 6 hours (ideally overnight), until set. Remove cake from tin and arrange on a cake stand or plate. spoon extra whipped cream on top of cake and top with berries. Dust with extra EQUAL SPOONFUL and garnish with strawberry flowers and leaves if using.

Nutritional Information

Energy 1141.4kJ (273 Cal)
Protein 3.5g
Fat Total 20.7g
- Saturated 13g
Carbohydrates 18.6g
- Sugar 13.4g
Sodium 51.9mg