Ingredients

• 250 grams chilled cheesecake filling
• ½ cup pre-made chilled custard
• grated rind one orange (optional)
• 6 brandy snap rolls
• 100 grams dark chocolate, melted and cooled
• 1 punnet strawberries, hulled and sliced
• 2 tablespoons orange-flavoured liqueur

Method

1. Mix together the cheesecake filling, custard and orange rind, if using. Set aside.
2. Melt the dark chocolate and dip the tip of each brandy snap roll into the cooled melted chocolate.
3. Place on a baking paper-lined tray and refrigerate for 15 minutes or until the chocolate has set.
4. Pipe the cheesecake mixture into brandy snap rolls.
5. Serve with the strawberries drizzled with liqueur and icing sugar.

Cooks Tips

- Adding custard to the cheesecake filling makes it stretch a little further and cuts back on the richness. - In place of custard, use cream or creme fraiche. Variations: - Add 2 cups of yoghurt to the basic cheesecake mixture, and mix with the sliced strawberries and crunched brandy snaps. Serve in parfait glasses for a summer barbecue. - Make the basic cheesecake mixture and spoon into 6 brandy snap baskets. Toss 1 punnet of sliced strawberries with the orange liqueur and pile on top. - Use half the basic mixture to fill a halved sponge cake, layer with liqueur soaked sliced strawberries. Top with the other sponge half and decorate with the remaining custard mix and the crumbled brandy snaps.