Ingredients

• 150g/5¼oz mixed seasonal berries (such as blackberries
• blueberries
• or strawberries)
• 1 tbsp golden caster sugar
• 1 lemon
• zest and juice
• 4 ginger biscuits
• 1 tbsp butter
• 2 tbsp icing sugar
• 125g/4½oz mascarpone

Directions

• Heat the berries
• caster sugar and one tablespoon of the lemon juice in a small pan
• stirring well to combine
• for 3-4 minutes
• or until the sugar has dissolved and the berries have broken down. Set aside to cool.
• Place the biscuits into a freezer bag and crush using a rolling pin until they resemble breadcrumbs.
• Melt the butter in a small saucepan over a low to medium heat.
• Mix together the crushed biscuits and melted butter in a bowl until well combined. Spoon the mixture into the bottom of two large serving glasses.
• Place the mascarpone into a large mixing bowl and fold in the lemon zest
• remaining lemon juice and icing sugar.
• Spoon the mascarpone into the glasses
• then spoon over the berries and juice. Serve immediately.