1. 1 and 1/2 tubs of britannia cream cheese - about 275g
2. 1 tub of Nestle Strawberry Yoghurt
3. 1 tub of fresh strawberries
4. 200g of sugar + 2 tbsp
5. 200 ml of fresh cream
6. 1tbsp gelatin
7. 100 ml boiling water in which to dissolve the gelatin
8. 1 large packet of marie biscuits
9. 125 g of unsalted butter melted.
How to make :
1. Line your tray(in which you want to set the cake) with cling wrap such that the cling wrap is now your non-stick base.
2. Crumble the marie biscuits.
3. Add the melted butter to the biscuits.
4. Push this mixture to the botton of your tray and layer it evenly. Keep in the fridge to set.
5. Cream together the cream cheese and 200g of sugar. Try not to beat too much - I used the pulse option in my food processor.
6. Dissolve the gelatin in the boiling hot water by stirring. You could use the microwave on low power too to speed the process.
7. Add the strawberry yoghurt, fresh cream and gelatin to the cream cheese mixture and beat till creamy and smooth. Again, don't beat too much.
8. Get the tray out of the fridge. Pour the cream mixture over and put it back in the fridge to set. It needs about 4 hours to set.
9. Beat the fresh strawberries with the 2tbsp sugar (add more if you like) into a rough pulp.
10. Spread the above pulp on top of the cake when set. Garnish with fresh strawberries and serve. Do take out of the fridge at least 30 minutes before serving to soften the lower layer and ease your job in cutting.
I had made this for my hubby's birthday and therefore tried to pipe the pulp onto the cake but failed at the cone. I don't have a piping bag. I therefore used a toothpick and FREEHAND.