To date, I have probably received at least ten marriage proposals from grateful men (and women) who have quite literally licked their dessert bowls after this decadent dessert. They are strangely not AS grateful once they learn the ingredients of what they have just eaten. In this case – ignorance is most definitely bliss!
This is one of my go-to desserts when I need something quick and easy to make – in fact, it is almost fail-proof!
200g Plain Sweet Biscuits (I use digestive biscuits or half Tennis and half Ginger biscuits)
100g Butter, melted
250ml (1 cup) Cream
250g Cream Cheese
250g Mascarpone Cheese
125g (1/2 cup) Caster Sugar
500g White Chocolate, melted
1 tin Passion Fruit pulp
Process the biscuits in a food processor until they look like breadcrumbs. Add the melted butter, process briefly, then tip the mixture into a 20cm (8 inch) spring form tin lined with a disc of baking paper. Press firmly into the base of the tin, then place in the fridge until needed.
Using an electric beater – whisk the cream, cream cheese, mascarpone, sugar and chocolate together until light, fluffy and smooth. (See TIP below). Pour onto the biscuit base and place back in the fridge for at least 3 hours or overnight. Serve drizzled with passion fruit pulp and cut into wedges.
- If the cream cheese or mascarpone cheese is quite hard, beat it first until softened – then add cream, sugar and melted chocolate (this will prevent lumps).
- If you don’t have a food processor, place the biscuits in a plastic bag and beat them repeatedly with a wooden spoon until you feel better. I mean, until they resemble breadcrumbs.
Recipe sourced from: Bills Food by Bill Granger