Medium Difficulty
40 Min Preparation Time
Preparation
Step: 1 / 17

For the biscuits, separate the eggs.

Step: 2 / 17

Beat the egg yolk with the sugar until thick and creamy.

Step: 3 / 17

Sift the flour with the cornflour and baking powder and stir into the egg yolk.

Step: 4 / 17

Whisk the egg white until stiff and fold in.

Step: 5 / 17

Pour into a 24cm baking tin lined with baking paper, spread level and bake in the oven for 25 minutes until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool.

Step: 6 / 17

Remove from the tin, level the top and cut out 4 circles (about 10cm diameter).

Step: 7 / 17

Squeeze the juice from the orange and spoon over the sponge to soak. Place on a plate.

Step: 8 / 17

Grate the zest from the lime.

Step: 9 / 17

Squeeze the juice.

Step: 10 / 17

Whip the cream until stiff.

Step: 11 / 17

Place the mascarpone and sugar in a bowl.

Step: 12 / 17

Stir until creamy.

Step: 13 / 17

Add the lime zest.

Step: 14 / 17

Add the lemon juice and stir.

Step: 15 / 17

Fold in the whipped cream.

Step: 16 / 17

Spread the cream onto the bases.

Step: 17 / 17

Press the raspberries through a fine sieve. Sweeten the raspberry puree with icing sugar. Place the mini cheesecakes on plates and drizzle with the raspberry sauce. Serve garnished with the lime zest, raspberries and mint.

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