Following my trip to the pick-your-own, I made this excellent dessert to use up some of my summer bounty.
Adapted from a Nigel Slater creation, this is sort of a lighter version of a chilled cheesecake, made with a crumbly biscuit base, a filling of mascarpone and whipped eggs, and topped with summer fruits. Creamy and sweet and delicious, I will let these photos speak for themselves... Recipe after the jump!
Strawberry and Raspberry Mascarpone Tart
Adapted from a recipe by Nigel Slater
1 large egg
1.5 tablespoon caster sugar
300g mascarpone cheese
1/2 teaspoon vanilla extract
300g fruit - I used half strawberries and half raspberries
275g digestive biscuits
Crush the biscuits using a food processor or a plastic bag and a rolling pin - the old fashioned way. Melt the butter and thoroughly mix the two. Grease a rectangular tart tin or dish, about 25 x 15 cm. (since this isn't cooked it doesn't matter too much if the dimensions are a bit different - you'll simply get layers of a different thickness.) Spoon the biscuit mixture into the tin and press up the sides and into an even layer on the bottom. Personally I am a huge fan of biscuity base so this will be quite a thick layer.
Refrigerate for at least 3 hours, preferably all day or overnight.
When it comes to make the fulling, separate the egg and beat the yolk in a mixing bowl with the caster sugar for a few seconds. Beat in the mascarpone until it is smooth then stir in the vanilla extract.
Beat the egg white into stiff peaks then fold into the mascarpone. Spread this across the biscuit base in an even layer then top with the berried arranged however you like. Refrigerate until half an hour before serving and enjoy!