Serves 10-12
Preparation time 30 minutes, plus cooling time
Baking time 45 minutes
Oven temperature 180^oC

• 135ml (125g) butter, melted
• 1 packet of Tennis biscuits, crushed
• 3 x 250g tubs of smooth cream cheese
• 2 x cans condensed milk
• 125ml lemon juice
• 250ml (210g) sugar
• 10ml custard powder
• 250ml cream
• 90ml (30g) cocoa
• roses and fresh berries, to serve

1 Mix the butter and Tennis biscuits together. Press onto the base of a greased 22cm loose-bottomed tin. Refrigerate.

2 Mix together all the remaining ingredients, except the cream and cocoa.

3 Beat the cream until stiff and fold into the mixture. Pour half of the mixture into the prepared tin. Sift the cocoa over the remaining mixture and stir in. Spoon it carefully over the vanilla half.

4 Bake in a preheated oven for 45 minutes. Remove from the oven and cool overnight, then refrigerate until ready to serve. Garnish with roses and berries.

Text and image: Ideas magazine