SERVES 4 – 6
Preparation: 10 minutes
Cooking: 2 minutes
2 cups / 225g ginger cookies, crushed*
¼ cups / 60g butter or margarine
2 tbsp icing sugar or to taste
4 cups / 500g mascarpone cheese
grated zest and juice of 2 limes
dark chocolate **
* Crush with the end of a rolling pin
1 Begin by melting the butter or margarine in a pan. When ready, add the crunched ginger biscuits and mix well.
2 Spoon this mixture into a flan dish or spring cake tin and smooth the surface. Chilli for 30 minutes.
3 Next, mix the icing sugar and mascarpone in a bowl; add the lime zest and juice and adjust to taste.
4 Spread the over the cookie base and chill in the fridge for a further 30 minutes.
5 If desired, grate on some dark chocolate before serving.