This is easy, tasty and unusual. 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.

Prep: 20 minutes + 4 hours refrigeration

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.

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