Ingredients
Filling
- 250 grams cream cheese, softened
- 250 grams castor sugar, (can use less, according to taste)
- 250 grams Butter, softened
- 3 tablespoons lemon juice, according to taste
- 1 tablespoon gelatin, optional
1 packet Lattice biscuits
Passionfruit Icing (optional)
- 100 grams raw sugar
- 50 grams Butter, softened
- 1 passionfruit
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
If using, dissolve gelatin in lukewarm water.
Combine cream cheese, sugar and butter on speed 5 for 2-3 minutes. May require more time and scraping down sides for even mixing.
Add lemon juice and combine speed 5 for 1 minute.
If using, add gelatin and mix on speed 4 for 1 minute.
Line a large shallow baking tray with baking paper, then place one layer of lattice biscuits glaze side down on the bottom.
Pour filling over biscuits and spread evenly. Then top with more lattice biscuits, glaze side up. Try to line up the biscuits with the bottom ones for easier cutting (I use toothpicks between the biscuits to make them line up properly)
Place in refrigerator to set while making icing
Place all ingredients in clean bowl, mix speed 4 for 1 minute. May require more icing sugar if too runny.
Spread icing sugar over lattice biscuits then return to fridge to set
Filling
Passionfruit Icing
Tip
I don't use gelatin, it sets fine without it, but it doesn't hold it's shape for long at room temperature without the gelatin
This is great frozen in individual slices, great for lunch boxes as they slowly defrost during the day.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delish....
I took advice of below comment and halved butter and sugar.....although next time i would just double cream cheese instead as by halving you dont have as much filling. I used half the amount of gelatine and double the amount of lime juice (instead of lemon) as Iike it quite zesty. No need for icing on top.
Will def make again .
Vicki
this is an old favourite of mine and I varied the recipe and used only 125 g butter, 1/2 cup castor sugar, 1 teaspoon of vanilla. It tastes yummy and still creamy.
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