Almond, White Choc & Passionfruit Terrine

Step 1: Grease a large, straight-sided 15cm x 23.5cm x 9cm deep loaf pan and line base and sides with baking paper, extending paper 5cm about pan edges.

Step 2: To make filling, beat ricotta, cream cheese, sugar and vanilla in a small bowl of an electric mixer until smooth and then transfer to a large bowl.

Step 3: Beat cream in same, clean small bowl of an electric mixer until soft peaks form and then fold into ricotta mixture in two batches and then fold in chocolate and almonds.

Step 4: You will need 22 sponge finger biscuits and reserve remaining biscuits for another use.

Step 5: Spread 1 1/2 cups of filling over base of prepared pan.

Step 6: Dip six biscuits into juice for about 15 seconds and arrange lengthways, in a single layer, over filling and spread half the remaining filling over biscuits and repeat, dipping half the remaining biscuits in juice and arrange over filling and repeat layering with remaining filling, biscuits and juice.

Step 7: Wrap tightly in plastic wrap and refrigerate for 6 hours, or overnight.

Step 8: To serve, turn out terrine onto a serving plate. Drizzle with passionfruit.