Log needs to be made overnight to allow time for biscuits to soften. As gingernuts are firm biscuits, make sure they are submerged in the milk before assembling.
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.