Frozen White Chocolate Sponge Dessert

Frozen White Chocolate Sponge Dessert
20 Mins
Prep time
20 Mins
Cooking time
Serves 12

What you need

  • 1 cup caster sugar
  • 4 eggs
  • 250g PHILADELPHIA Block¬†Cream Cheese, softened
  • 1 cup cream
  • 450g white chocolate, melted
  • 2 teaspoons vanilla
  • 2 cups strong coffee
  • 1/4 cup amaretto liqueur
  • 2 packets (250g) sponge finger (saviordi) biscuits
  • drinking chocolate, for dusting
  • chocolate sauce or fruit coulis for serving

How to make it

  1. BEAT half the sugar and the eggs until thick and foamy. Beat the PHILLY until smooth and then beat in the cream and chocolate. Fold through the egg mixture.
  2. DISSOLVE the remaining sugar in the coffee and amaretto mixture. Dip half the biscuits quickly into the coffee mix and place in to the base of a lined 20 cm x 30 cm dish. Pour over the cream mixture then top with the remaining biscuits dipped in coffee.
  3. COVER well and allow to freeze overnight.
  4. DUST liberally with the drinking chocolate. Slice and serve drizzled with chocolate sauce or a fruit coulis.