• 125 g (4 oz) gluten-free plain or ginger biscuits, crushed
  • 50 g (2 oz) butter, melted
  • 250 g (8 oz) mascarpone cheese
  • grated rind and juice of 2 lemons
  • 150 ml (¼ pint) double cream
  • 100 g (3½ oz) icing sugar, sifted
  • blueberries and raspberries
  • lemon rind curls

Mix together the crushed biscuits and melted butter in a bowl, then press into the base and up the side of a 20 cm (8 inch) fluted loose-bottomed flan tin. Chill until firm.

Beat together the mascarpone, lemon rind and juice, double cream and icing sugar in a large bowl until thick, then spoon over the biscuit base. Chill for at least 30 minutes until firm.

Decorate with blueberries, raspberries and lemon rind curls, when ready to serve.

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