LEMON AND PASSIONFRUIT CHARLOTTE

2/3 cup fresh lemon juice

1/3 cup water

1 pkt lemon jelly crystals

750 mls thickened cream

2/3 cup icing sugar

20 sponge finger biscuits aprox. (will need to buy 2 pkts)

1 tub barkers passionfruit curd

whipped cream

line the base of a 23 cm. (9 inch) springform tin with baking paper.

place the jelly crystals into a bowl.

in a small pot on the stove or a jug in the microwave, bring the lemon juice and water to just boiling.

pour the liquid over the jelly crystals, stirring till crystals are dissolved. place in fridge till cold.

meanwhile, cut approx 16 sponge finger biscuits to the inside height of the springform tin.

line the fingers around the tin flat side to the sides. arrange the rest across the bottom of the tin, flat side down. fill in the gaps with the off cuts.

in a bowl, whip the cream with the icing sugar until soft peaks form.

gradually beat in the jelly until soft peaks form. pour into springform tin.

refrigerate for at least 10 hours or overnight.

to serve....spread the top of the filling with the passionfruit curd and pipe some whipped cream around the edges. remove from tin and cut into wedges.

NOTE: the sponge fingers don't go really soft in this. if you prefer soft,do a quick dip on the rounded side of the finger into orange juice.