Dental student Mariam Hussain (pictured, centre) created this decadent dessert for Stylist's 100th issue.

Preparation time

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

Method

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.

White chocolate cheesecake