1 pack of tennis biscuits ( I only used half for my square dish) 250ml smooth cream cheese (medium or full fat), room temperature 1 tin of condensed milk 250ml fresh cream whipped to soft peaks 1/4 cup of freshly squeezed lemon juice Blueberry sauce 1 cup of fresh blueberries 3 tbsp of sugar 1 tbsp of freshly squeezed lemon juice 4 tbsp of water 1 tbsp of cornflour mixed with a tbsp of water.
In a saucepan, boil the blueberries, water, sugar and lemon juice for 8-10 minutes, stirring when required. Add the cornflour mix and stir. It will thicken. Remove from the heat, transfer to a small bowl and cool completely.
Take the tennis biscuits and dunk one by one in a little water and layer them neatly next to each other in a round or square deep dish.
In a clean bowl, with an electric mixer, beat the cream cheese for about 30 seconds, next add the condensed milk and beat further for a minute or until well combined and smooth.
Add your already whipped cream and lemon juice and beat for about a minute or two. The mixture will thicken and become silky smooth.
Pour this mixture over the tennis biscuits and level it with the back of a spoon or spatula.
Cover with cling wrap and place in the fridge to set for 4-6 hours.
Once set, remove from the fridge and spoon over the blueberry sauce. If the sauce is too thick, simply stir in a tablespoon of cold water.
Cut and serve. – Cape Malay Cooking with Fatima Sydow