Dive in to a FRUITY NUMBER

This truly irresistible pud makes the most of seasonal fruit

RECIPE

CHOCOLATE CRUSTED MASCARPONE PUDDING TAKES 40 MINS + CHILLING SERVES 4 200g dark chocolate, cubed 250g ginger nut biscuits, crushed FOR THE TOPPING 500g mascarpone Juice and zest of 2 limes 4tbsp icing sugar 3tbsp seedless raspberry jam 125g raspberries 1 mango, chopped 1 Melt the chocolate in a heatproof bowl over a pan of simmering water, stirring until smooth (make sure the bowl isn't touching the water or the chocolate will burn). 2 Stir the crushed biscuits into the chocolate. Tip into a 20cm round, loose-bottomed cake tin lined with clingfilm. Press firmly, chill until set. 3 Remove the chocolate crust from the cake tin, peel off the clingfilm and place it on a serving plate. 4 Beat together the mascarpone, lime juice, grated zest from 1 lime and icing sugar. Fill the crust with…

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Style At Home United Kingdom (Digital) - 1 Issue, September 2016

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