This is a no-bake feast. It takes 4 hours to chill so make sure you make this in advance. You can make up to the end of step 4 the day before you need it and top with the cream just before serving.
We've layered a custard cream base with a blueberry cheesecake layer, topped with a purple white chocolate layer and then covered in whipped cream and white chocolate chips! It's a real crowd pleaser.
You will need a 23cm/9in square loose bottom cake tin, lined beneath the base with 2 crossed strips of parchment that come up and over the sides of the tin. This will help release the cake.
Blitz the custard creams in a food processor to a fine rubble, then add the butter and blitz again until it begins to clump together. Press into the base of the tin and level out. Put the tin with the base into the fridge while you work on the layers.
Custard Cream Biscuits
For the blueberry cheesecake layer, gently soften the cream cheese with a
wooden spoon in a large bowl. In another bowl whip the cream until it is
thickened but not holding peaks, fold this into the cream cheese. Add the
vanilla and lemon juice and finally fold in the blueberries. Spread this mixture
over the biscuit base. Place back in the fridge to set.
Cream Cheese (Full Fat)
Vanilla Extract (We like Nielsen Massey)
For the purple white chocolate layer, carefully melt the chocolate in a bowl
over a pan of simmering water, then set aside to cool. Blitz the freeze dried
blueberries in a food processor until they are a fine dust. Gently soften the
cream cheese with a wooden spoon in a large bowl and stir in the cooled
white chocolate and then stir in the blueberry dust. In another bowl whip the
cream until it is thickened but not holding peaks and then fold this into the
cream cheese mixture. Spread this over the blueberry cheesecake layer and
make it as level as you can. Place back in the fridge to set.
For the topping, whip the cream with the icing sugar and spread over the
purple white chocolate layer. Top with white chocolate chips and blueberries
Allow the lasgane to set for 4 hours over overnight in the fridge.
To serve carefully push out of the loose bottom tin using the lining papers to
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