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Mascarpone & Lime Torte

by Sarah
Preparation 20 mins
Cooking 30 mins


  • 200g crushed ginger nut biscuits
  • 50g melted butter
  • 2 x 250g tubs mascarpone cheese
  • 40g icing sugar (sifted)
  • Finely grated zest and juice of 3 limes


1. Mix together the crushed biscuits and melted butter and press into the base of a 18cm spring sided or loose bottomed cake tin. Don’t press down too hard.

2. Place the mascarpone, icing sugar, lime zest and juice in a bowl and beat together. Spread over the biscuit base. Chill for 30 minutes.

3. Decorate with raspberries (or even raspberry coulis!)