4 ½ cups berries of your choice, divided into 2 equal portions
2 cups plus 2 tablespoons of sugar, divided
225g cream cheese, softened
2 cups whipping cream
How do I make it?
Combine half the berries and 2 tablespoons of sugar in a bowl. Cover and refrigerate for at least one hour. Meanwhile arrange sponge finger biscuits in the bottom and around the edge of a spring-form pan and set aside.
Mix cream cheese in a large mixing bowl until smooth. Gradually beat in the remaining sugar. In a separate bowl whip the cream until stiff peaks form and then fold the cream into the cream cheese.
Spoon half the combined mixture over the top of the sponge finger biscuit base. Spread with half the berry and sugar mixture leaving 2.5cm around the edge clear. Then add another layer of sponge finger biscuits over the top and cover with cream cheese mixture. Cover and refrigerate overnight. When ready to serve, remove the sides of the pan and top with reserved berries.