
![e17d682c-de8f-4909-8fe5-1f97e6f62594[22525]_edited.png](https://static.wixstatic.com/media/dbb9e8_38e355e92bc642b09d8fc341ef5a825a~mv2.png/v1/fill/w_122,h_93,al_c,q_85,usm_1.20_1.00_0.01,enc_auto/e17d682c-de8f-4909-8fe5-1f97e6f62594%5B22525%5D_edited.png)
About the Recipe
This simple dessert is all about using few store cupboard ingredients,

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
Preparation
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.