- 2 cups crushed ginger biscuits
- 125g Melted Butter
- 1 – 2 tablespoons Grainfields Powder
- 1 cup marscapone cheese
- 1/2 cup cream
- 2 tablespoons of honey
- Juice of 1 lime
- 3 cups fresh raspberries or strawberries
Make the crust: Combine biscuits, melted butter and Grainfields powder, then press into the bottom of a spring form tin. Chill for approx 30 minutes.
Make the filling: In a small bowl, whip the cream until soft peaks are formed. Add the marscapone cheese, mixing well until smooth. Fold in honey, lime juice, and raspberries, reserving about 1/2 cup berries for garnish.
Spoon the berry/cream mixture into the prepared crust, smoothing the surface with a spatula. Chill for at least 3 hours, top with the reserved berries, and serve.