Toffee strawberry cheesecake

Yield: 4 servings

Measure Ingredient
6 Nutty chocolate cookies
Knob butter
8 tablespoons Caster sugar
2 tablespoons Water
150 grams Strawberries; (150 to 175)
1 250 gram tub mascarpone
1 tablespoon Grand Marnier or Cointreau; (1 to 2)

1 Finely chop the biscuits and divide between four ramekins; place a knob of butter in each. Heat in the microwave on high for 30-60 seconds.

2 Put the caster sugar and water in a small pan and stir over a gentle heat to dissolve. Increase the heat and boil until the liquid turns golden and caramelised.

3 Roughly chop the strawberries and mix with the mascarpone and Grand Marnier. Spoon on top of the biscuits and level the tops. Pour the caramel over the mascarpone and leave to set.

Converted by MC_Buster.

Per serving: 11 Calories (kcal); trace Total Fat; (9% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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