Yield: 12 servings

Prep Time: 30 minutes

Recipe: Ines Yanai

Photo & Styling: Nimrod Saunders

Ingredients:

8 ounces heavy cream
1 container Tnuva Premium Cheese Spread, Original Flavor
2 containers Tnuva Quark Soft Creamy Cheese, 9%
1 scant cup confectionary sugar
3/4 cup instant vanilla pudding
3/4 cup instant chocolate pudding
14 ounces tea biscuits
Milk for dipping

Ganache:
9 ounces dark chocolate
8 ounces heavy cream
Brown and white chocolate candies for decoration

Instructions

1. In a mixer bowl, beat the heavy cream with the cheeses and the confectionary sugar.
2. Divide the batter in half. Add the instant vanilla pudding to one half, and the instant chocolate pudding to the other half.
3. Mix each color until just incorporated.
4. Line a spring form pan with parchment paper.
5. Dip the tea biscuits into the milk and form a layer on the bottom of the pan, breaking them where necessary to fit the corners.
6. Pour a bit of the chocolate mixture onto the bottom of the pan. Dip more tea biscuits in milk and then stand them up all around against the side of the pan to form a “fence.”
7. Pour the rest of the chocolate mixture into the pan and smooth the top.
8. Repeat step 5, arranging the biscuits on top of the chocolate layer.
9. Pour the vanilla mixture on top of the biscuits and smooth the top. Chill in the freezer for 20 minutes.
10. Meanwhile, melt the ganache ingredients over a double boiler or in the microwave. Carefully pour over the top of the cake, tilting so that the chocolate reaches all around. Chill for 10 minutes.
11. Decorate with chocolate candies, or other confection of your choice.