• 85g packet mango-flavoured jelly crystals
• 1¼ cups boiling water
• 250g packet Granita biscuits
• 125g unsalted butter, melted
• 2 nectarines (320g), cut into quarters, thinly sliced
• 1 tblsp powdered gelatine
• ¼ cup water
• 250g packet cream cheese, chopped
• ⅓ cup caster sugar
• 1 tsp vanilla essence
• 300ml tub thickened cream
Grease a 19cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.
Place jelly crystals and boiling water in a heatproof jug and stir until dissolved. Cool slightly.
Process biscuits in a food processor until finely crushed. Add butter and process until combined. Press mixture evenly onto base of prepared pan and refrigerate.
To make filling, sprinkle gelatine over water in a heatproof jug. Sit jug in a saucepan of simmering water and stir until dissolved. Cool.
Process cream cheese, sugar and vanilla essence in a food processor until smooth. With the motor still running, gradually pour in gelatine mixture until combined.
Beat cream in a large bowl of an electric mixer until soft peaks form, then stir in cream cheese mixture. Spread evenly over the biscuit base. Refrigerate for 30 minutes.
Arrange nectarines on top, then place pan in fridge. Gently pour jelly over top. Refrigerate for 4 hours, or until set.
Lift out of tray and cut into squares to serve.