• 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.