Yield: 1 servings
|2 pounds||Mascarpone cheese|
|6 ounces||Brown breadcrumbs; toasted|
|1 pack||Ginger biscuits|
|Juice and zest of 4 lemons|
|6 ounces||Pinenuts; toasted|
|1 pounds||Caster sugar|
|1¼ pint||Double cream; whipped|
|6 ounces||Softened butter|
Place 6oz of the sugar with the egg yolks in a food mixer and whisk to a foam. Fold in the lemon juice and zest. Then fold in the cheese, 4oz of the pinenuts and 4oz of breadcrumbs. Add the cream.
Line the bottom of a ring with the butter, then add the crushed biscuits mixed with the remaining pinenuts and breadcrumbs. Put the cheesecake mixture on top.
Garnish with fresh strawberries and sugar curls.
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Carlton Food Network
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