Dental student Mariam Hussain (pictured, centre) created this decadent dessert for Stylist's 100th issue.
30 minutes (plus 8-24 hours chilling time)
Ingredients (serves 8)
- 100g digestive biscuits
- 100g ginger biscuits, crumbled
- 100g melted butter
- 300g white chocolate
- 180ml whipping cream
- 500g mascarpone
- 25g caster sugar
- 1 tsp vanilla essence
- 2 punnets of raspberries
- Handful of raspberries
- 50g dark chocolate
Step 1: Combine the biscuits and butter and press onto the base of a 23cm (9in) springform tin. Put in the fridge to set while making the filling.
Step 2: For the filling: place the white chocolate in a heatproof bowl over a pan of simmering (not boiling) water until melted. Allow to cool slightly. In another bowl whip the cream until it’s thick. Mix in the mascarpone, sugar and vanilla essence.
Step 3: Stir the melted chocolate mixture into the cream mixture. Gently stir in the raspberries, being careful not to break any and release the juice. Spoon the mixture on top of the biscuit base and place in the fridge to set for 8 to 24 hours.
Step 4: To serve, remove from the tin and place on a serving plate. Melt the dark chocolate and use a piping bag to drizzle a criss-cross effect and decorate with a few whole raspberries.