Berry cheesecake in a glass
Method
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Heat the berries, caster sugar and one tablespoon of the lemon juice in a small pan, stirring well to combine, for 3-4 minutes, or until the sugar has dissolved and the berries have broken down. Set aside to cool.
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Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs.
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Melt the butter in a small saucepan over a low to medium heat.
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Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses.
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Place the mascarpone into a large mixing bowl and fold in the lemon zest, remaining lemon juice and icing sugar.
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Spoon the mascarpone into the glasses, then spoon over the berries and juice. Serve immediately.
Ingredients
- 150g/5¼oz mixed seasonal berries (such as blackberries, blueberries, or strawberries)
- 1 tbsp golden caster sugar
- 1 lemon, zest and juice
- 4 ginger biscuits
- 1 tbsp butter
- 2 tbsp icing sugar
- 125g/4½oz mascarpone
Shopping List
Berry cheesecake in a glass
Fruit and vegetables
Cooking ingredients
Biscuits, snacks and sweets
Dairy, eggs and chilled