Strawberry Lemon Mascarpone Cheesecake Layered Pots
Biscuit Base layered with a light no bake mascarpone cheesecake, topped with smooth lemon curd and fresh strawberries
Equipment
- Large mixing bowl
- Whisk
- Rubber spatula
- Piping bags
Ingredients
- 50 grams crushed biscuits of your choice
- 150 grams mascarpone
- 150 grams heavy/double cream
- 1 tsp vanilla extract
- 50 grams icing sugar
- 100 grams fresh strawberries
- 1/2 jar Lemon curd homemade, or bought
Instructions
- To begin, place 2-3 tbsp of crushed biscuits in the bottom of the glasses.
- Fill up a small piping bag with lemon curd and pipe the lemon curd onto the crushed biscuits. Alternatively, you can just spoon a few tablespoons of lemon curd onto the crushed biscuits.
- In a large mixing bowl, add the mascarpone, cream, icing sugar and vanilla. Whisk briskly until cheesecake has stiffened and become thick and pipe able.
- Spoon a few tablespoons of this onto the lemon curd or place into a piping bag and pipe generously on top of the lemon curd.
- Wash and cut off the stems of the fresh strawberries. Slice into quarters or chunky dice and top the cheesecakes.
- Serve immediately or cover with cling film and keep refrigerated for up to 3 days.
Notes
The calorie information is an estimate provided as a courtesy based off the website https://caloriecontrol.org/healthy-weight-tool-kit/food-calorie-calculator/. It will differ depending on the specific brands and ingredients that you use.