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.