Cooking oil spray, to grease
200g Lemon Crisp biscuits
50g butter, melted
3 tsp powdered gelatine
3 tbsp hot water
2x 250g blocks cream cheese, chopped, softened
1/2 cup icing sugar mixture
1 tsp vanilla extract
300ml thickened cream, plus extra 300ml whipped, to dollop
80g (8 pack) meringue nests
6 strawberries, hulled, thinly sliced
1/2 x 125g punnet blueberries
1/2 mango, fresh thinly sliced
10 cherries (or raspberries)
pulp of 2 passionfruit
mint leaves to garnish
Grease a 20cm round spring-form cake tin with cooking oil. Line base and sides with baking paper.
Put biscuits into the bowl of a food processor and process until fine crumbs form, then transfer to a large bowl and stir in butter.
Pour into prepared tin and use bottom of a glass to smooth surface. Freeze for 15 minutes.
Meanwhile, to make filling, put gelatine into a small jug and mix with water. Set aside for 5 minutes. Microwave on high/100% for 30 seconds or until gelatine has dissolved, then set aside to cool for 2 minutes.
Put cream cheese, icing sugar mixture and vanilla into a large bowl and beat with an electric mixer on low until the sugar is incorporated, then increase speed to medium and beat until mixture is smooth. Add gelatine mixture and beat again until well incorporated. Fold in whipped cream. Break 5 meringue nests into bite size pieces and fold into the cream cheese mixture. Spoon mixture on top of chilled biscuit base and smooth surface using the back of a spoon. Chill in fridge for 2 hours to set.
Remove cake from tin and transfer to a serving plate. Dollop with cream, spreading to cover the top of the cake.
Decorate with remaining meringue nests, broken into pieces. Use as little or as much as you desire. Top with strawberries, blueberries, mango and cherries. Garnish with mint leaves and drizzle with passionfruit pulp.