Biscotti Berry 'Cheesecake'

Ingredients: 

• 60g of Phillippa's Fennel & Almond Biscotti 
• 150g fresh plain goats cheese, slightly salted (e.g. Merediths Goats Cheese) 
• 7 tbsp cream
• 4 tbsp white sugar 
• 5g vanilla paste with seeds, or 1 tsp vanilla essence 
• 2 punnets of strawberries, 500g 
• 1 punnet of blueberries, 125g 
  
• 1 punnet of raspberries, 125g

Method: 

1. Blend goats cheese, vanilla and 2 tbsp of sugar and cream to a soft consistency, refrigerate 
2. Halve strawberries, cook with 2 tbsp of sugar for 5 mins until soft, and cool. Reserve 2 tbsp of syrup.
3. Crumb biscotti by pounding with a rolling pin or using a blender.
4. Mix raspberries and blueberries into the cooked strawberries, spoon into a serving dish, making a hole in the centre. Spoon cheese mixture into the centre. 
5. Liberally sprinkle the biscotti crumbs over the top, drizzle reserved syrup on the top. 
6. Serve room temp or chilled, handing around for everyone to serve themselves.