250g butternut snap biscuits
2 sheets edible gold leaf (from the cake decorating section of large supermarkets), to decorate
Dehydrated orange slices, to serve
250g cream cheese, at room temperature
⅓ cup pure icing sugar, sifted
2 tsp vanilla extract
100g melted white chocolate, cooled
300ml tub thickened cream, whipped into soft peaks
2 cups prosecco
½ cup caster sugar
1½ Tbsp powdered gelatine
½ cup Aperol
To make Aperol jelly, combine prosecco and sugar in a medium saucepan over medium heat and stir for 4-5 minutes, until sugar dissolves. Pour ¼ cup of the hot wine mixture into a small heatproof bowl and whisk in gelatine with a fork until dissolved. Whisk gelatine mixture into remaining wine mixture. Stir in Aperol. Cool for 10 minutes. Pour jelly into a shallow square baking dish and chill for 4 hours (or overnight), until firm.
To make cheesecake filling, in the small bowl of an electric mixer, beat cream cheese, icing sugar and vanilla until smooth. Add melted white chocolate and beat until smooth. Fold in whipped cream until just combined. Chill, covered, until needed.
Put base of jelly pan in a bowl of warm water to help loosen. Invert jelly onto a chopping board and cut into 2cm squares with a hot dry knife.
Process biscuits into rough crumbs. Layer into bases of large wine glasses. Top with cheesecake filling, then pile with jelly cubes. Gently arrange gold leaf on top of jelly cubes. Serve with dehydrated orange slices.