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  • Serves 6
  • 50 minutes
  • Difficulty Easy
  • 12 Ingredients
By

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

  1. Preheat oven to 150°c (fan forced)
  2. Blitz the biscuits in a food processer to make crumbs. Transfer to a bowl and stir in the melted butter
  3. Push crumb mix into tin (about 5-10mm thickness)
  4. With an electric mixer– beat the sugar, vanilla extract, cream cheese and mascarpone until smooth and slightly thickened
  5. Add eggs one at a time, beating well with each addition
  6. Add the cream and mix on medium until mixture thickens slightly
  7. Pour mixture onto base, place berries on top
  8. Cook on the middle shelf of the oven for 30 minutes or until mixture is puffed slightly and cooked through
  9. Allow to cool for 20 minutes then remove carefully from the tin
  10. Serve fresh at room temperature

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