This indulgent cake makes a fabulous Shavuot centre piece
May 17, 2018 09:23By Lisa Roukin
Base:
200g oat crunchy cereal bars (gluten-free)
50g coconut butter or coconut oil (odorless), melted
Filling:
3 eggs, medium
1 lemon, juice only
150ml maple syrup
1 vanilla pod or 1tsp. vanilla bean paste
250g mascarpone cheese
250g ricotta cheese
Topping
500g mascarpone cheese
1 vanilla pod or 1 tsp vanilla bean paste
30ml maple syrup
250g raspberries
Sprigs of fresh mint (optional)