7 oz (200 g) pack ginger snap biscuits, crushed
2 oz (50 g) butter, melted
2 x 250 g tubs mascarpone cheese
1 1/2 oz (40 g) icing sugar, sifted
finely grated zest and juice of 2 limes
1. Mix together the crushed biscuits and melted butter and press into the base of a 7 inch (18 cm) spring sided, or loose bottomed cake tin.
2. Place the mascarpone, icing sugar, lime zest and juice in a bowl and beat together. Spread over the biscuit base. Chill for 30 minutes.