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Lancewood Mascarpone Forest-Berry Cake
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Lancewood Mascarpone Forest-Berry Cake

Ingredients

250 g LANCEWOOD® Full Fat Plain Cream Cheese  , at room temperature
125 ml castor sugar
10 ml vanilla essence
1 small lemon , zest only
salt , a pinch
500 g LANCEWOOD® Mascarpone , at room temperature
125 ml cream
15 ml gelatine , dissolved in 30 ml of cold water 
2 chocolate muffins , cut into 1cm slices
12 finger biscuits , halved lengthwise
250 ml mixed fresh berries
icing sugar  , for dusting

Method

Place a sheet of clingfilm over the base of a springform pan so that it hangs over the rim. Fasten the pan on top to clamp down the clingfilm and spray with nonstick spray.

Beat the cream cheese, castor sugar and vanilla essence until smooth. 

Add the lemon zest, salt, mascarpone and cream, and mix until smooth and well combined. 

Microwave the dissolved gelatine for 10 seconds, stir and repeat. Leave to cool slightly.

Add to the mascarpone mixture in a thin stream while beating continuously.

Spoon the mixture into the pan. Tap to release any air bubbles.

Arrange the muffin slices on top and press down slightly. Cover and refrigerate for at least 3 hours.

Remove from the fridge, place an upside down cake plate on top and turn over. Release the pan and remove the base and clingfilm.

Arrange the finger-biscuit halves around the outside of the cake to form a tight ring.

Top with the berries and dust lightly with the icing sugar before serving.

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