Ingredients
Biscuit Base
10  chocolate chip or ginger nut cookies crumbs
50g melted butter
Cream Mixture
180  ml  whipped double cream
200g Macroom Buffalo Ricotta
1      tsp of good vanilla extract
2      tablsp of sieved icing sugar (super fine)
juice and zest of 1/2 lemon
Fruit sauce
250g fresh or frozen raspberries
juice and zest of the other half of the lemon
2 tablsp of icing sugar (superfine)