About this recipe:Now, here's a dessert you need to go to your foren grocer for and is actually worth the effort! Two individual and beautifully presented mascarpone cheesecakes with chocolate and hazelnuts, garnished with fresh raspberries and mint.
110g amaretti biscuits, crushed
1 tablespoon melted unsalted butter
110g 70% plain chocolate, chopped
110g mascarpone, beaten
60g hazelnuts, toasted and finely chopped
30g fresh rasberries
2 mint sprigs, for garnish
Directions Prep:30min › Extra time:2hr chilling › Ready in:2hr30min
In a small bowl, mix together the crushed biscuits and melted butter.
Place two 7.5cm (3 in) metal rings onto 2 dessert serving plates. Divide the biscuit mixture between the two serving rings. Using the back of a spoon press the biscuit mixture down to cover the base of the ring. Chill.
Melt the chocolate in a small heatproof bowl over a small pan of gently simmering water. Ensure the water does not touch the base of the bowl. Remove the bowl from the heat and allow to cool a little.
In a medium bowl, whip the cream to soft peaks. Fold the mascarpone into the cream. Gently fold in three-quarters of the chocolate and the nuts until evenly blended.
Divide the chocolate mixture between the two serving rings. Level off the tops with the back of a table knife. Chill for at least 2 hours.
Using a hot cloth or blowtorch, warm the outside edge of the metal ring and remove.
Serve the cheesecakes drizzled with the remaining melted chocolate and garnish with the raspberries and mint.