Raspberry Cheesecake in a Glass

Easy / prepare ahead Preparation time 20 minutes

250g (9oz) fresh raspberries 300g (10oz) full-fat cream cheese 250g (9oz) mascarpone cheese 175ml (6fl oz) double cream 100g (4oz) icing sugar, plus extra 2tsp vanilla bean paste or extract 3tbsp Pimm’s juice 1 orange 20 Amaretti biscuits

1 Blend half the raspberries with a splash of water and icing sugar to taste. Sieve and set aside. Whisk the cream cheese with the mascarpone, double cream, icing sugar, vanilla, Pimm’s and orange juice until just smooth – you don’t want it to stiffen.

2 Roughly crush the biscuits, reserving 2tbsp, and divide between 6 glasses. Spoon over the sauce then top with most of the remaining raspberries. Divide the cheese mix over this, and scatter with the reserved biscuits. Decorate with raspberries. Chill for up to a day, and allow to come to room temperature for 10 to 15 minutes before serving.

Per serving 779 calories, 63g fat (39g saturated), 45g carbohydrate