I had some lovely friends round for lunch today who were happy to be experimented on for blogging purposes. I have since realised I served them a meal with cheese in every course but no-one seemed to notice. I’m going to write about them backwards (the courses, not my friends), starting with dessert. When trying to produce a fancy pudding on such a Summer’s day such as today (hurrah!), you really don’t want to be making anything that requires too much baking or is too rich. This Nigel Slater recipe is the answer to that dilemma. It’s a fairly rough and ready cheesecake effort, but is easy to make, fresh, and tasty and one that has come in very handy in the past.
First crush a pack (250g) of posh biscuits. Nige specifies the type that come in boxes rather than packets and suggests almond, lemon or oat. I really like ginger ones, especially when they’ve got chunks of proper ginger in them. Then stir in 75g of melted butter and spread in a baking tin or flan tin and refrigerate to set.
For the filling, separate an egg. Mix the egg yolk with a tablespoon of caster sugar, then beat in a 250g pack of mascarpone. Whisk the egg white to a stiff peak then fold it into the mascarpone mixture. Spread over the chilled base and then top with fruit, here three sliced nectarines and a handful of blueberries. The original recipe uses 250 g of strawberries and any mixture of soft summer fruit would be delicious. Then fridge till needed.
It doesn’t quite set but will just about slice. Even if it doesn’t (my first slice barely did), the mix of crumbly biscuit, cream and fruit is a classic that will work even if all smushed up.