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  • 397 g tin condensed milk
  • 280 g Philadelphia full fat soft cheese / smooth Cottage cheese
  • 300 ml double cream
  • juice of 2 lemons
  • ½ teaspoon vanilla
  • 1 packet Tennis biscuits

Whisk the condensed milk and cheese until smooth, add the cream and whisk until thick. Add the vanilla and lemon juice, then whisk again. Be careful not to over whisk, you know what happens to cream when you over whisk it!
Line a dish with Tennis biscuits, spread half the mixture on top, then add another layer of tennis biscuits and add the last layer of mixture. Place cherries on the top (or whatever you want to use) and refrigerate! (I put mine in the freezer for about an hour then put in fridge)

A medium lemon will give 2 – 3 tablespoons of juice, where a larger lemon can give ¼ cup (4 tablespoons). Just have to decide on how much lemon flavor you want in your recipe as to which number you pick.

Recipe and photo: Jennifer Weir

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