Mango & Lemon Gingernut Log

Serves 8, Prep 30 mins

250g packet gingernut biscuits 1/ cup milk

3 LEMON CURD FILLING 250g block cream cheese,

chopped, at room temperature 1/ cup bottled lemon curd

3 2 tsps finely grated lemon rind 600ml tub thickened cream TOPPING 1 tblsp icing sugar mixture 1 tblsp lemon juice 1 mango, peeled, sliced

1 To make lemon curd filling, beat cream cheese, curd and rind in the small bowl of an electric mixer until smooth. Add ¼ cup of the cream. Beat until combined. Transfer filling to a large bowl.

2 Beat remaining cream in same, clean bowl of electric mixer until soft peaks form.

3 To assemble log, spread ½ cup of the whipped cream onto a serving plate into a 5cm x 30cm rectangle. Dip one biscuit into milk, then spread one side with 1tablespoon of filling.

4 Stand biscuit upright on its edge in the cream at one end of the plate. Repeat, sandwiching milk-dipped biscuits together with filling, to form a log-shape.

5 Spread remaining whipped cream over top and sides of log. Loosely cover with plastic wrap. Refrigerate overnight.

6 To make topping, dissolve sugar in juice in a bowl. Add mango. Gently stir to combine. Stand for 10 minutes.

7 Just before serving, spoon topping over log. Cut diagonally into slices.