50g Butter
150g Ginger Biscuits (crushed)
25g Stem Ginger
500g Mascarpone
2 Lemons (zested and juiced)
100g Caster Sugar
2 Eggs (separtated)
Fruit Coolis to Serve (cook 400g soft fruit (such as reasperries, strawberries, blackcurrants with 2 tablespoons of water for 5 minutes, cool and then press through a sieve, stir in 1 tablespoon of icing sugar (taste and add more if needed) et voila, fruit coolis!!
Equipment
2 Mixing Bowls
1 Balloon Whisk
2 Pans (if you are making the coolis)
1 Sieve (only if you are making the coolis)
1 Tablespoon
1 Wooden Spoon
1x10 Inch Cake Tin
Greaseproof Paper
The Good Bit
- Start by pre heating your oven too 180c 350f gas 4, then line and grease your cake tin. Melt your butter in the panand then stir in the crushed biscuits, press this mixture into the bottom of your cake tin. (I put this in the fridge at this stage but it's not necessary)
- In one of your mixing bowls beat the mascarpone, lemon zest, juice, sugar and egg yolk until you have a smooth mixture. Then in the other bowl whisk the egg whites until they are stiff.
- Now fold in 1 tablespoon of your egg whites into the cheese mixture just to loosen it up then gently fold in the rest, poor this mixture onto your biscuit base and cook for 40 minutes.
- Serve With a good helping of the coolis (or any topping you wish, cream, icecream it's up to you)
Serves 4