Here is another quickie that tastes great. Now now, don’t be rude, it’s a recipe for dessert. I got it from a friend of mine who had picked it up in a posh supermarket in the UK. This will explain the simplicity of it and the undertones of cheating……

What you need:

1 x packet of ginger snap biscuits

75g butter

100ml cream

500g mascarpone cheese

3 limes

3 tablespoons icing sugar

9” spring-form tin.

What you do:

Melt the butter in a medium sized pot. Crush the biscuits and add to the melted butter. Mix together and press into the spring-form tin as you would for cheesecake. At this point I put the base into a 160 degree oven for ten minutes as it seems to stop the base crumbling horribly when you go to cut the torte. Set aside to cool.

Whip the cream to soft peaks. Add the mascarpone cheese and blend. Grate the zest of the limes into this mix then cut the limes. Squeeze the juice of the limes into a bowl with the icing sugar. Dissolve the sugar in the juice and add to the cheese mix. The amount of times I have merrily cut the limes and then remembered that I needed the zest is too many to count. Don’t make the same mistake as the grater is not your friend with sticky fingers.

Now spread this wonderful creamy mixture on top of the ginger snap base. Decorate at will and serve. I find that making this at the last minute works well as it just isn’t as good if you refrigerate it. In truth I make everything at the last minute, but in this case it actually turns out better.

Eat and enjoy.