Chocolate ripple raspberry tart
“Escape the heat with this cooling dessert”
- 200g chocolate ripple biscuits
- 75g butter, melted
- 250g (1 cup) mascarpone
- zest of 1 lemon, grated
- 2 tbsp lemon juice
- 2 egg yolks
- 2 tbsp castor sugar
- 1 tsp vanilla extract
- 2 egg whites
- 300g fresh raspberries
This can easily be made up to 4 hours beforehand. If you leave it longer, it will still taste delicious, but the biscuits become mushy making it hard to slice.
Method
Place biscuits in a food processor and whiz to form small crumbs. Add butter and process briefly. Press biscuit mix into base of a 20cm spring-form cake tin and refrigerate to set for at least 20 minutes.
Beat mascarpone with zest, juice, yolks and sugar. Add vanilla. Beat whites until almost stiff and fold through mascarpone. Spoon mixture onto biscuit base, top with raspberries and refrigerate until set.
Serves 6
