What you need:
- 2 tbsp passionfruit pulp
- 300ml thickened cream
- Cooking oil spray
- 3/4 cup toasted coconut, to serve
- 250g cream cheese, at room temperature
- 1/3 cup icing sugar mixture, sifted
- 250g packet milk arrowroot biscuits
What to do:
- Place aluminium foil onto a large tray.
- Lightly spray foil with cooking oil.
- Beat cream cheese, half the icing sugar mixture and 2 tablespoons of the passionfruit pulp in a small bowl with an electric mixer until smooth.
- Transfer to a large mixing bowl.
- Beat cream and remaining icing sugar in small bowl with an electric mixer until firm peaks form.
- Gently fold half of the cream mixture into the cheese mixture until combined. Refrigerate cream mixture.
- Spread a thick layer of cheese mixture onto each biscuit, sandwiching biscuits together onto the foil to form a long log.
- Spread remaining cream mixture over top and sides of log.
- Enclose log loosely with foil.
- Refrigerate overnight.
- Remove from foil and place log onto a serving platter.
- Using your hands, press coconut onto the log.
- Cut log into slices on an angle to see the layers inside.
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