Step 1.
Begin by washing the blueberries. Pat them dry with a towel. In a small bowl, toss the blueberries with the icing sugar to macerate them. Set aside to allow the sugar to draw out their juices.
In a large bowl, beat the thickened cream until stiff peaks form. Set this whipped cream aside.
Step 2.
In another bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the sweetened condensed milk, milk, and vanilla extract to the cream cheese, beating until well combined.
Carefully fold in the whipped cream into the cream cheese mixture until fully incorporated.
Step 3.
To layer the cake, spread a single layer of Scotch finger biscuits at the bottom of a 23 cm x 33 cm rectangular dish. Break some biscuits as needed to fit them into the corners.
Spread half of the creamy filling over the biscuits, distributing it evenly. Layer half of the sugared blueberries over the cream filling. Repeat the layers, starting with the biscuits, followed by the remaining cream filling, and then the rest of the sugared blueberries.
Cover and refrigerate for at least 4 hours, or for best results, leave it overnight to allow the layers to meld and the flavours to develop.
Top with slivered pistachios and crunchy white chocolate pearls if available
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2 Responses
I take it the Scotch finger biscuits are an Australian product. I Live in Spain and wonder if you could suggest another type of biscuit that might be available here. Thank you.
you any buttery plain biscuit. they will absolutely work too. i’m happy for you to email me a photo if you’re unsure as well. Good Luck!