SPLIT the sponge cake in half horizontally, spread with three quarters of the jam, sandwich together and cut into 2cm pieces.
Place the cake in the bottom of a 3 litre serving bowl. Drizzle over limoncello
Fruit Layer
Ingredients
250g raspberries
250g strawberries, halved
200g CADBURY White Baking Chocolate, grated
Cream Layer: 500g PHILADELPHIA Original Spreadable Cream Cheese
1/4 cup caster sugar
1/2 cup flaked almonds
2 teaspoons caster sugar, extra
Method
MELT the remaining jam in a saucepan, add the berries and cook until the juices begin to run. Remove from heat and spoon over the sponge cake in the bowl.
Sprinkle with half of the grated chocolate
COMBINE the PHILLY and sugar and stir until smooth, then dollop over the berries. Sprinkle over remaining chocolate. Chill for at least 6 hours
PLACE the almonds on a paper lined baking tray. Sprinkle with extra sugar and bake in a moderate oven 180°C for 5 minutes or until golden. Cool
