Ginger biscuit cake

Yield: 1 servings

Measure Ingredient
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
8 Egg yolks

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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