Ingredients 6 sponge fingers
100 g dark chocolate
220 g Philadelphia spreadable Light cream cheese
¼ cup icing sugar, sifted (or a bit less)
1 tsp vanilla
Fresh fruit for serving e.g. fresh berries, mango, peaches, kiwi etc
Cut the sponge fingers in half lengthways
Sponge fingers cut lengthways
Break up the chocolate ready to melt -I always do this in the microwave.
Chocolate ready to microwave
Once the chocolate is just melted, take out of microwave and stir
Dip the sponge finger ends into the chocolate and coat well. Place on a lined tray or dish and form a triangular shape. Ensure the chocolate ends are overlapping as these will secure the frames once the chocolate has set.
Triangle made with sponge fingers/chocolate
Repeat with remaining biscuits and chocolate to form four triangular frames. I had a few small pieces left over so added these with chocolate to the tops of some.
Allow to set.
Meanwhile, combine the cream cheese with the sifted icing sugar and vanilla.
Icing sugar & cream cheese
Mix this thoroughly.
Once the chocolate is set, arrange the frames on individual plates or on one long plate. Fill the centre of each with a dollop of cream cheese.
Cream cheese added to middle
All filled with cheese
Add fruit of your choice, as much or as little as you want, and serve. Fresh pineapple goes very well with it, as it has a slightly tart taste.