This sumptuous pudding – as refreshing as a mojito and comforting as a cake – is from Rosie Lovell’s Spooning with Rosie and was introduced to me by my boss last week who bought it into the office to a rapturous response. It was simply the tastiest cheesecake I’ve ever had the pleasure to scoff. And it’s easy to make too. What, what I ask, could be better?To buy:
*300g ginger nut biscuits *75g butter *500g mascarpone *50ml double cream *110g icing sugar *4 limes *a handful of fresh mint
1. Crush the biscuits, either with a rolling pin and a plastic bag or by whizzing up in a food processor. Melt the butter on a low heat on the hob or in the microwave and thoroughly mix into the biscuits.
2. Scoop the mix into a flan tin, loose-bottomed if possible – and flatten down. Chill for a while in the fridge whilst you make the topping.
3. Turn the mascarpone into a big mixing bowl and whisk in the double cream so it’s smooth and shiny. Gradually whisk in the icing sugar and then the juice and zest of around 4 limes (you made need more or less depending on how zingy your fruit is!)
4. Finely chop the mint and then stir through the mix. Spoon this gorgeous concoction on top of the biscuit base and then pop in the fridge.
5. Wipe the dribble from your chin. Eat.