This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Place a sheet of clingfilm over the base of a springform pan so that it hangs over the rim. Fasten the pan on top to clamp down the clingfilm and spray with nonstick spray.
Beat the cream cheese, castor sugar and vanilla essence until smooth.Â
Add the lemon zest, salt, mascarpone and cream, and mix until smooth and well combined.Â
Microwave the dissolved gelatine for 10 seconds, stir and repeat. Leave to cool slightly.
Add to the mascarpone mixture in a thin stream while beating continuously.
Spoon the mixture into the pan. Tap to release any air bubbles.
Arrange the muffin slices on top and press down slightly. Cover and refrigerate for at least 3 hours.
Remove from the fridge, place an upside down cake plate on top and turn over. Release the pan and remove the base and clingfilm.
Arrange the finger-biscuit halves around the outside of the cake to form a tight ring.
Top with the berries and dust lightly with the icing sugar before serving.
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
