Ingredients

• 250g/9oz mascarpone cheese
• 125ml/4fl oz double cream
• 125ml/4fl oz plain yoghurt
• 1 lemon
• zest and juice
• 100g/3½oz blackberries
• 1 large free-range egg
• 1 lemon
• zest and juice
• 1 tbsp caster sugar
• 50g/1¾oz butter
• 35g unsalted butter
• 1 tbsp soft brown sugar
• 35g/1¼oz plain flour
• ½ tsp baking powder
• 1 tsp ground ginger
• ¾ tbsp golden syrup
• 1 ball stem ginger in syrup
• finely chopped
• 50g/1¾oz caster sugar
• 10g/1/3oz unsalted butter
• ½ tsp sea salt
• ½ tsp vanilla extract
• knob of butter
• drop rapeseed oil
• 1 tbsp popcorn kernels

Directions

• To make the cheesecake
• whisk together the mascarpone
• cream
• yoghurt
• half of the lemon juice and all the zest. Spread into a dish and place in the fridge.
• Meanwhile
• to make the blackberry curd
• mash the blackberries in a bowl with a fork
• and push through a sieve into a large saucepan. Add the egg
• lemon zest
• juice
• sugar and butter. Place the pan over a medium heat. Stir until thick and then remove from the heat. Transfer to a clean bowl and place in the fridge.
• Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with greaseproof paper.
• To make the ginger nut crumble
• cream together the butter and sugar in a large bowl. Add the remaining ingredients and mix well. Place 12 heaped teaspoons of the mixture on the lined baking tray
• allowing room for them to spread. Bake for 10 minutes and then leave to cool. Break into crumbs in a bowl.
• To make the salted caramel
• place the sugar and 100ml/3½fl oz water in a saucepan placed over a high heat. Bring up to a temperature of 185C without stirring. (You can do this by eye – when the caramel has reached a lovely golden-brown colour
• it is ready.) Remove from the heat and carefully add the butter
• salt and vanilla extract (the hot sugar will spatter and could burn you). Keep stirring until the caramel stops bubbling and spitting.
• To make the popcorn
• heat the knob of butter and drop of oil in a large pan over a medium heat
• add the popcorn kernels
• cover with a lid and leave to pop. When the popcorn has finished popping; stir in the salted caramel.
• Layer the cheesecake mix in serving glasses with the blackberry curd on top. Decorate with the crumbled ginger nut and popcorn and serve.