This is easy, tasty and unusual. To really intensify the flavour, replace all the digestives with amaretto biscuits. I prefer a thinner cheese cream mixture, to keep a balance of flavours between the biscuits, cream and raspberries. it also keeps it lighter. You can replace the raspberries with mixed berries or even with any berry conserve.
Serves: 6-8 as a dessert
Preparation: 20 minutes + 4 hours refrigeration
Ingredients
80g amaretto biscuits
80g digestive biscuits
80g soft butter
250g mascarpone cheese
200g cream cheese
80g icing sugar
1 lemon, grated zest
1 tsp vanilla extract
100ml whipping/double cream
A pinch of salt
200-250g raspberries
Mint leaves and icing sugar to decorate
Method
- Crumble the biscuits in a food processor. Add the butter and blitz until the mixture clumps together.
- Line a 20 cm spring form oven tin with baking parchment.
- Press the biscuit mixture evenly in a single layer into the tin.
- Whisk the mascarpone, cream cheese, icing sugar, zest, vanilla extract and salt.
- Lightly whip the double cream and fold it in the cheese mixture.
- Pour the filling onto the biscuit base and spread it evenly with a spatula.
- Cover with cling film and refrigerate for a minimum of 4 hours before serving.
- Just before serving, scatter plenty of raspberries over the top of the cake and scatter over a few mint leaves. Sift over a little icing sugar.
- Serve chilled.
