Skip to main navigation
Skip to site search
Skip to content
Skip to secondary navigation
Philadelphia
SHOW SEARCH
Recipes
Products
About
Contact
Facebook
Youtube
Pinterest
Instagram
Google+
https://www.philly.com.au/recipe/summer-charlotte/
Home
Recipes
Summer Charlotte
Back
Summer Charlotte
20 Mins
Prep time
20 Mins
Cooking time
Serves
8
Print recipe
Share
+
Facebook
Pinterest
Email
Google+
What you need
20-25 small sponge finger biscuits
425g can mixed berries, drained and juice reserved
1 cup blackcurrant juice
2 tablespoon caster sugar
250g PHILADELPHIA Block Cream Cheese, softened
1 tablespoon caster sugar, extra
1/2 cup cream
1 teaspoon gelatine, dissolved in 1 tablespoon boiling water, cooled
125g strawberries, hulled and chopped
fresh raspberries, to serve
raspberry sauce, to serve
How to make it
LINE a 16cm x 22cm loaf pan with plastic wrap. Trim the biscuits to line base and sides of pan, leaving aside biscuits for the top.
COMBINE the reserved berry juice, blackcurrant juice and caster sugar in a saucepan over moderate heat until dissolved. Bring to the boil; reduce heat, and simmer until reduced by half, about 5-10 minutes. Cool. Reserve 1/2 cup of the juice mixture and brush remainder over the biscuits in the pan.
BEAT the PHILADELPHIA and sugar in a bowl with an electric mixer until smooth. Add in the cream and gelatine and mix until thick. Fold in the mixed berries and strawberries. Pour the mixture into prepared the pan. Top with reserved biscuits, and brush with reserved juice. Chill for 1-2 hours or until set. Invert onto a serving plate, and serve sliced with fresh raspberries and raspberry sauce, if desired.
Recipe or Meal Type
Desserts
Cuisines
Picnic
More recipes you will love
Profiteroles with Chocolate Honey Glaze
Philadelphia and Tomato Bagel
Philadelphia, Ham & Tomato Baguette
Philadelphia Kiwi toast