200 g tennis biscuits, crushed

80 g melted butter

1 cup cream cheese

1 cup cream

1 Tbls lemon juice, *optional

1/4 cup @laagerrooibostea syrup :

2 cups water

6 teabags @laagerrooibostea

2 cups castor sugar

crushed meringue, garnish

speckled eggs/ Easter eggs , as garnish

To make syrup: In a small pot, bring the water, sugar and teabags to a boil for a minute. Reduce to a simmer until the liquids are reduced to half.

Remove the teabags. Leave syrup to cool.

Mix the biscuits with the melted butter and spoon into the bottom of a glass and pack neatly.

In a bowl, mix the cream cheese with the rooibos syrup until nice and smooth.

In another bowl, beat the cream until stiff. Fold in the cream into the cream cheese mixture. Mix in the lemon juice *optional.

Spoon/ pipe in the creamy mixture into the glass onto the biscuit layer.

Top with crushed meringue. Garnish with Easter eggs.



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