• Biscuit base
• Digestive biscuits / Crushed to roughly the size of bread crumbs.
• ground cinnamon
• Butter / melted
• Basic Cheese Topping
• Double cream / whipped
• Mascarpone cheese
• For every unit of double cream used, add double the units of mascarpone cheese. e.g. when using 1tbsp of whipped double cream, add 2tbsp of mascarpone.
• Caster sugar to taste
• Different flavours for the topping
• Melted dark chocolate
• Chocolate shavings and nuts.
• Lemon or Orange grated zest.
• Vanilla pods and Vanilla essence.
• Garnish
• Fresh berries
• Tinned berries or cherries, served with melted sugar syrup mixed with little fruit syrup from the tin.

Mix together the melted butter, digestive biscuits and cinnamon. Spoon the mixture into a chefs ring and press down with the back of a spoon to make the base. Place into the freezer for a short period of time. In a bowl, combine the whipped cream, mascarpone cheese, sugar and any other extras for the topping. Spoon into the chefs ring, on top of the biscuit base. Remove the chefs ring using a hot towel or blow torch quickly. If the mixture is too runny, then refrigerate before removing the chefs ring. Garnish and serve!