If you’re after a summer dessert to impress, try this decadent Eton mess cheesecake filled with creamy mascarpone, topped with meringues and juicy strawberries.
200g digestive biscuits
420g full-fat cream cheese
150g icing sugar
225ml double cream
10 shop bought mini meringues
1.Butter a 20cm cake tin and line the base with baking parchment. Put the biscuits in a plastic bag and use a rolling pin to bash them into crumbs
2.Melt the butter, then stir it into the biscuit crumbs, mixing thoroughly. Tip into the tin, press down to create a firm layer and put in the fridge for 1 hr to set.
3.Using an electric whisk, beat the cheeses, sugar, and a pinch of salt until thick and smooth.
4.Pour in the double cream and whisk until only just combined. Spoon the filling onto the base, smooth the top and return to the fridge for at least 4 hrs or overnight
5. Before serving, put the strawberries in a bowl with 2 tbsp icing sugar. Push 1/4 of the strawberries through a sieve along with the juices to create a thick purée
6. Top with the strawberries dotted with the meringues, crushing some as you go.