Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | Mascarpone cheese |
6 ounces | Brown breadcrumbs; toasted |
1 pack | Ginger biscuits |
\N \N | Juice and zest of 4 lemons |
6 ounces | Pinenuts; toasted |
1 pounds | Caster sugar |
1¼ pint | Double cream; whipped |
6 ounces | Softened butter |
8 \N | 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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