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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.

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