Recipe may contain gluten, peanuts, tree nuts, milk and fish.
Tangy and sweet, the main character of this no-bake festive ripple wreath is passionfruit, making it the perfect treat for a summery Christmas down-under.
750g cream cheese, at room temperature
155g (3/4 cup) caster sugar
900ml thickened cream
185ml (3/4 cup) bought passionfruit curd
2 x 250g pkt butternut snap biscuits
Passionfruit liqueur, to serve (optional)
White chocolate stars
Mini white marshmallows
5 Method Steps
Step 1Use electric beaters to beat cream cheese(750g cream cheese, at room temperature) and sugar (155g (3/4 cup) caster sugar) in a bowl until pale and creamy.
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Step 2Use clean electric beaters to beat 300ml thickened cream in a clean bowl until soft peaks form. Use a spatula to fold the whipped cream into the cream cheese mixture until just combined. Fold through the passionfruit curd (185ml (3/4 cup) bought passionfruit curd).
Step 3Transfer cream cheese mixture to a large piping bag with a 1cm plain nozzle. Pipe a 20cm circle on a flat serving plate to form a base. Brush the flat side of 1 biscuit with a little passionfruit liqueur, if you like, and then spread with some cream cheese mixture. Stand biscuit upright on its edge on cream cheese circle on serving plate. Spread another biscuit with a little cream mixture. Place in front of the biscuit on plate and sandwich together. Using the piped cream cheese circle as a guide, continue to sandwich biscuits together with cream mixture to form a wreath shape. Pipe and spread biscuits all over with cream cheese mixture. Reserve any remaining cream cheese mixture. Cover with plastic wrap. Place in the fridge overnight to set.
Step 4Use clean electric beaters to beat remaining 600ml cream in a bowl until soft peaks form. Use a spatula to fold in any remaining cream cheese mixture. Spread over the wreath to cover.
Step 5Decorate with white chocolate stars, mini meringues, and mini marshmallows. Drizzle over passionfruit pulp to serve.