1 20 grams pac ginger
-biscuits; crushed (7oz)
5 0 g; (2oz) butter, melted
2 250 g; (9oz) tubs
; mascarpone cheese
4 0 g; (1 1/2oz) icing
; sugar, sifted
Finely grated zest of juice
-of 2 limes
Decoration: 50g; (2oz) dark
; chocolate, made
; into curls, or
; chocolate leaves or
Shredded lime zest
Mix together the crushed biscuits and butter and press into the base of a
18cm (7 inch) spring sided, loose-bottomed cake tin.
Beat together the mascarpone, icing sugar and lime zest and juice, and
spread over the biscuit base. Chill for 30 minutes.
Decorate the top with chocolate leaves, chocolate curls or shredded lime
zest.
Yields
6 servings
