AuthorJane MerrickCategoryDessertsDifficultyBeginnerBase
300 g Gingernut biscuits
75 g Butter (melted)
Topping
750 g Mascarpone cheese
60 g Icing sugar (sifted)
2 Limes (zested & juiced)
1 lemon (zested & juiced
Base
1
Crush gingernuts in food processor, (or place in plastic bag and crush with rolling pin)
2
Mix the crushed biscuits with melted butter.
3
Press into the bottom of an 8 inch loose-bottom flan tin and place in fridge to set.
Topping
4
Beat mascarpone cheese, icing sugar to combine.
5
Mix in the lime and lemon zest and juice.
6
Spread evenly over the cooled base and chill for at least 30 mins.
Ingredients
Base
300 g Gingernut biscuits
75 g Butter (melted)
Topping
750 g Mascarpone cheese
60 g Icing sugar (sifted)
2 Limes (zested & juiced)
1 lemon (zested & juiced