Ingrients & Directions
2 lb Mascarpone cheese
6 oz Brown breadcrumbs; toasted
1 pk Ginger biscuits
Juice and zest of 4 lemons
6 oz Pinenuts; toasted
1 lb Caster sugar
1 1/4 pt Double cream; whipped
6 oz Softened butter
8 Egg yolks
Place 6oz of the sugar with the egg yolks in a food mixer and whisk to a
foam. Fold in the lemon juice and zest. Then fold in the cheese, 4oz of the
pinenuts and 4oz of breadcrumbs. Add the cream.
Line the bottom of a ring with the butter, then add the crushed biscuits
mixed with the remaining pinenuts and breadcrumbs. Put the cheesecake
mixture on top.
Garnish with fresh strawberries and sugar curls.
Yields
1 servings