Refrigerating trifle overnight will allow the biscuits to soften and flavours to develop. Any fresh berries can be used, try blackberries or raspberries. For an alcohol-free version, replace liqueur
2 x 250g blocks cream cheese, chopped, at room temperature
250g tub sour cream
1∕3 cup caster sugar
1 tsp vanilla bean paste
300ml tub thickened cream, whipped
16 sponge finger biscuits
3⁄4 cup freshly squeezed orange juice
1⁄4 cup orange-flavoured liqueur
250g punnet strawberries, halved
FRESH STRAWBERRY JELLY
2 x 85g packets strawberry flavour jelly crystals
1⁄4 cup caster sugar
1 cup boiling water
1⁄2 cup cold water
2 x 250g punnets fresh strawberries, hulled
To make jelly, dissolve crystals and sugar in boiling water in a large heatproof jug. Stir in cold water. Process strawberries in a food processor until smooth. Stir into jelly mixture.
2 Pour into a trifle dish (9-cup capacity). Cover. Refrigerate for at least 4 hours, or until set.
3 Process cream cheese, sour cream, sugar and vanilla in same, clean food processor until smooth. Transfer to a large bowl. Fold in whipped cream until just combined.
4 Dip half the biscuits, one at a time, into combined juice and liqueur in a shallow dish, for about 10 seconds, or until just soaked. Arrange over jelly, trimming to fit.
5 Spoon over half the cheesecake mixture. Smooth top. Repeat layering with rest of biscuits, juice and cheesecake mixture. Smooth top. Cover. Refrigerate overnight. 6 Serve trifle topped with strawberries.