1 packet of white chocolate Tim Tams
300ml whipped cream
500g cream cheese, at room temperature
¾ cup sugar
1 tsp vanilla essence
Pinch of salt
Juice of half a lemon
Food dye, in rainbow colours
40g melted butter
20cm springform tin
Blitz Tim Tams in a food processor until they are crumbs. Tip into a bowl, stir in the melted butter, and press evenly into the base of your springform pan. Place in the fridge until firmly set.
Whip cream until medium peaks form and set aside.
Beat cream cheese, sugar, lemon, vanilla, and salt together until smooth. Fold through the whipped cream, and divide the mixture evenly into four separate bowls.
Tint each bowlful of mixture a different colour using a few drops of food dye. Dollop each colour into the tin, then marble together using the tip of a knife. Smooth over the top using a spatula.
Set in the fridge overnight. If you want it firmer than mousse, chill in the freezer for half an hour before serving.