This is so easy to make, you don’t even have to turn the oven on and you get to bash biscuits with a rolling pin which is very therapeutic!

200g ginger biscuits

75g unsalted butter

400g light cream cheese (could use full fat if you’re not watching the calories)

300g mascarpone

200g icing sugar

1 tsp vanilla extract

Zest and juice of two limes

Bar of good quality white chocolate – I like Green & Black’s

Method: Line a round, springform baking tin with greaseproof paper. While the butter is melting in a pan, bash the biscuits in a plastic bag with a rolling pin so they resemble crumbs. You can also do this with a food processor but it’s not as fun! When this is done mix the crumbs with the butter in the pan. Then put it all in the tin and press it all down with a metal spoon. Put in the fridge to cool while you make the topping. Mix the room temperature mascarpone and cream cheese in bowl then whisk until they are light and fluffy. Then add the vanilla extract. Add the sifted icing sugar slowly, while whisking at the same time. While you are doing this, melt 3/4 of the white chocolate in a water bath. When it is all whisked together, add the zest and lime juice and mix well. Then add the chocolate once it is cooled and mix again. Spoon the mixture over the top of the cooled biscuit base and use a spatula to smooth it out. Then put in the fridge to cool and firm up. I think a minimum of 3 or 4 hours would be good for this. Before serving sprinkle some lime zest and grated white chocolate on the top and serve. YUM!