Recipes+
Ingredients
Method
1.Using an electric mixer, beat cream cheese and sugar in a medium bowl until smooth. Using electric mixer, beat cream in a small bowl until soft peaks form. Gently fold cream into cream cheese mixture. Fold zest into mixture. Place juice in a shallow bowl.
2.Lightly grease and line a 19 x 9cm (base measurement) loaf pan with baking paper, extending paper at long sides for handles. Pour a third of the cream mixture into base of prepared pan. Dip six sponge finger biscuits, one by one, into juice – then place them lengthwise over cream mixture, trimming to fit where necessary. Top with half the mango.
3.Spoon half remaining cream mixture over mango and top with remaining dipped biscuits. Top with remaining mango then cream mixture. Chill for 3 hours or until set. Invert loaf onto a serving plate. Top with passionfruit pulp. Serve cut into slices.
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