ingredients
Here's what you need :¬)
serves 8
- 250g digestive biscuits
- 100g butter
- 100g icing sugar
- 600g mascarpone cream
- 1 tsp vanilla extract
- 280ml thick double cream
- *410g Black cherry topping
* the topping is optional as a fruit compote or fresh fruit would also be perfect or simply serve as it is naked.
method
You will need a small pan to heat your butter for the base and a pre-lined 23cm loose bottomed cake tin. A blender is handy to crush the biscuits but not essential as this can easily be done with a bag & a rolling pin especially if you need to vent some frustration!
- Heat a small saucepan with 100g of butter till just melted & add your 250g crushed biscuits combine well
- Press the biscuit mix into a lined tin & chill
- Sieve the 100g icing sugar into a large bowl add 600g mascarpone cream & mix well
- Add 1 tsp vanilla extract & the 280ml double cream & combine well
- Once your biscuit base has completely cooled you can now top with your cream mixture smoothing the top with a pallet knife
- make a lip around the edge to hold the topping
- Place into the fridge until ready to serve
I have topped mine with a tin of Princess™ Fillings & Toppings — Black Cherry which is a fast and easy pie topping. But you could make a fruit compote or simply top with fresh berries of your choosing.
