250g packet gingernut biscuits
1/3 cup milk
LEMON CURD FILLING
250g block cream cheese, chopped, at room temperature
1/3 cup bottled lemon curd
2 tsps finely grated lemon rind
600ml tub thickened cream
1 tblsp icing sugar mixture
1 tblsp lemon juice
1 mango, peeled, sliced
To make lemon curd filling, beat cream cheese, curd and rind in the small bowl of an electric mixer until smooth. Add 1⁄4 cup of the cream. Beat until combined. Transfer filling to a large bowl.
2 Beat remaining cream in same, clean bowl of electric mixer until soft peaks form.
3 To assemble log, spread 1⁄2 cup of the whipped cream onto a serving plate into a 5cm x 30cm rectangle. Dip one biscuit into milk, then spread one side with 1tablespoon of filling.
4 Stand biscuit upright on its edge in the cream at one end of the plate. Repeat, sandwiching milk-dipped biscuits together with filling, to form a log-shape.
5 Spread remaining whipped cream over top and sides of log. Loosely cover with plastic wrap. Refrigerate overnight.
6 To make topping, dissolve sugar in juice in a bowl. Add mango. Gently stir to combine. Stand for 10 minutes.
7 Just before serving, spoon topping over log. Cut diagonally into slices.