This year, with international holidays off the table, Sunny Queen is bringing the ultimate destination menu to couples with egg-xotic recipes inspired by some of the most romantic cities in the world.
Travel to Venice with this delicious baked mascarpone and raspberry tart with chocolate-dipped strawberries.
Ingredients (serves 6)
- 1 x 20cm round or heart shaped cheesecake tin (lightly greased or lined with baking paper)
- 80g Nice biscuits
- 80g Gingernut biscuits
- 40g melted butter
- 40g caster sugar
- 2 Large Sunny Queen Free Range eggs
- 200g mascarpone cheese
- 130g cream cheese
- 70ml cream
- Zest of 1/2 lemon
- 1 teaspoon vanilla extract
- 150g raspberries
Method
- Preheat oven to 150°c (fan forced)
- Blitz the biscuits in a food processer to make crumbs. Transfer to a bowl and stir in the melted butter
- Push crumb mix into tin (about 5-10mm thickness)
- With an electric mixer– beat the sugar, vanilla extract, cream cheese and mascarpone until smooth and slightly thickened
- Add eggs one at a time, beating well with each addition
- Add the cream and mix on medium until mixture thickens slightly
- Pour mixture onto base, place berries on top
- Cook on the middle shelf of the oven for 30 minutes or until mixture is puffed slightly and cooked through
- Allow to cool for 20 minutes then remove carefully from the tin
- Serve fresh at room temperature
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