200 g (7 oz) mixed summer berries, plus extra to decorate
175 g (6 oz) cream cheese
100 g (3 1/2 oz) caster sugar
juice and grated zest of 1 lemon
1/2 teaspoon vanilla extract or essence
2 tablespoons water
1/2 sachet powdered gelatine
250 ml (8 fl oz) double cream
mint leaves, to decorate
Place the butter and golden syrup in a saucepan and melt over a medium heat. Whizz the biscuits into crumbs in a food processor (or bash with a rolling pin in a bag) and add to the pan.
Purée the berries in a liquidiser or food processor (or rub through a sieve) then sieve to remove the pips and set aside.
Line a baking sheet with nonstick baking paper and divide the biscuit mixture between 4 x 10 cm (4 in) ring moulds, pressing down well. Chill until needed.
To make the filling, whisk together the cream cheese, sugar, lemon zest and juice and vanilla extract. Sprinkle the gelatine into the measured water in a small bowl and microwave on high for 30 seconds. Mix a little of the cheese mixture into the gelatine, then stir the gelatine back into the cheese mixture.
Meanwhile, whisk the cream to soft peaks and fold into the cheese mixture with the berry purée and swirl gently to create a marbled effect. Pour into the moulds and flatten with a palette knife. Chill until ready to serve.
To serve, release the cakes from the moulds by running a knife around the edge. Decorate with berries and mint leaves.