Nearly exactly her recipe, but not quite. Lovely and light, fruity and delicious. Allow four hours to make and chill this. First make the base: grease and line an 8 inch loose bottomed tin.
- 150g digestive or oat biscuit crumbs
- 75g butter
Melt the butter in a saucepan. Add the crumbs, mix very thoroughly and press into the base of the tin.
- 2 passion fruit
Take out the middles and push the juice and pulp through a sieve into a bowl. Add
- 0.5 orange zest
- 250g mascarpone
- 2 tbs orange conserve (or half a jar of orange curd if you can find it)
Mix together. In another bowl whip to firmness
- 200ml double cream
Fold cream into the mascarpone mixture and pour over the biscuit base. Level the top and chill at least 4 hours. Turn out and decorate with
- pulp and seeds of 2 passion fruits
- Thin slivers of orange rind
As you can see, three quarters of this was consumed before I could grab my camera.