200g biscuits (I used plain digestives)
75g soft butter
300g white chocolate, melted and cooled
284ml double cream
250g cream cheese
150g punnet of raspberries
This is so easy:
-Crush the biscuits (I have a shiny new Magimix 3200XL which did this in seconds, but previously I have broken the biccies into small chunks, put them in a food bag and bashed them with a rolling pin, which equally provides speedy and mess-free results.)
-Mix the biscuits with the melted butter and smooth into a 20cm round tin. Leave this in the fridge or freezer while you prepare the rest:
-Beat together the cream, cream cheese and mascarpone, and then stir in the melted choc.
-Fold in the raspberries very gently, or if you prefer, add them directly to the cake tin as you spoon the creamy cheesy mixture on top of your buttery biscuit base.
-Leave to set in the fridge for as long as you can bear; if your fridge is cold enough it should be ready to serve in 2 hours but ideally allow 6.
-For a finishing touch, if you can be bothered, sprinkle some coarsely grated white chocolate over the top.
-Serve with raspberry coulis or more fresh raspberries, and enjoy!