What you need
500g PHILADELPHIA Spreadable Cream Cheese
1/3 cup caster sugar
1 cup thickened cream
120g finely grated CADBURY Baking White Chocolate
½ cup fruit mince
¼ cup caster sugar, extra
¼ cup brandy or sherry
450g rectangular sponge sandwich , cut in half horizontally to make 4 layers
CADBURY BOURNVILLE Cocoa, for dusting
Cherries, for serving
White chocolate curls, for decorating
1. BEAT the PHILLY, sugar and cream with an electric mixer until smooth then fold through the grated chocolate and fruit mince. Reserve ½ cup of the mixture in the refrigerator.
2. COMBINE the extra sugar and brandy in a microwave safe bowl and cook on HIGH for 1-2 minutes, stirring occasionally, until the sugar has dissolved.
3. PLACE 1/3 of the sponge into the base of a paper lined 20cm square cake pan, cutting to fit. Brush with some of the brandy mixture. Spread half of the chocolate mixture over the sponge. Repeat the sponge and chocolate layers then finish with a third layer of sponge. Cover and chill for at least 3 hours.
4. TURN cake onto a serving platter and spread top and sides with reserved chocolate mixture. Dust with cocoa. Chill for 30 minutes before serving with cherries and chocolate curls.
This is a festive chocolate version of the popular Italian dessert. Enjoy!