- 425g cream cheese
- 55g (1/4 cup) caster sugar
- 6 passionfruits, strained, seeds removed
- 2 teaspoons gelatine
- 1 tablespoon boiling water
- 6 Arnott's Marie biscuits
- 3 extra passionfruits, to serve
Grease 6 x 125ml dariole moulds. Place the cream cheese and sugar in the bowl of an electric mixer and beat until smooth. Add the passionfruit juice and continue beating. Meanwhile, dissolve the gelatine in the boiling water (place in the microwave for 10 seconds if it needs to dissolve further) and add to the cream cheese mixture. Spoon the cream cheese mixture into the dariole moulds until two-thirds full and then top each one with a Marie biscuit. Refrigerate for 1-2 hours or until set. To turn out, submerge the bottom of the dariole mould in warm water and run a small knife around the inside of the mould. Turn out and serve with an extra drizzle of passionfruit pulp.