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About the Recipe

This simple dessert is all about using few store cupboard ingredients,


  • 10 Digestives ,Ginger or Chocolate chip cookies

  • 30g melted butter

  • 1 x 180g Macroom Buffalo Ricotta

  • 1x 180ml double cream

  • 4 tablespoons of icing or powdered sugar

  • Juice of 1 fresh lemon

  • 1 tsp of Vanilla extract

  • Folláin Lemon Curd (optional)

  • 1 x 250g bag of frozen mixed berries


Step 1

Make the fruit sauce

Pop the frozen fruit into saucepan, add 2 tablsp of Icing sugar and the juice of half the lemon.

Bring to the boil, stir well and pass through a sieve to remove pips. Cool and pour into a squeeky bottle and set aside to get completely cold. It will thicken slightly.

Step 2

Biscuit Base

Pop cookies into a ziplock bag or magi mix and bash until it forms a sand like appearance.

Add the melted butter and place in the base of your 8in spring form tin. Leave to cool and set in fridge.

Step 3

Whip the cream until it forms soft peaks, add the Ricotta, 2 tablsps icing sugar and the other hald of the lemon juice. Use the zest if wish a more lemony flavour.

Step 4

Fill your prepared 8in tin with the creamy mixture. Drizzle some fruit sauce through it for marbled effect using a skewer for best effect. Refridgerate for 4 hours or overnight and enjoy.

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