Ingredients

Base

75g butter

225g ginger nut biscuits (crushed )

Filling

4 leaves of gelatine

170mls milk

1 vanilla pod seeds removed

175 g caster sugar

500 g mascarpone cheese

1 lemon finely grated and zest

400 g mixed berries ( if frozen ensure they are defrosted )

150 mls Greek yoghurt

Method

Make the base, line the base of a 9 inch spring form tin

Melt butter and add crushed biscuits, mix well ,spread evenly over the base and press down firmly

Refrigerate to chill

Make the filling – soak the gelatine in cold water for 10 minutes

Place the milk in a pan ,add vanilla seeds and sugar ,whisk and bring to just boiling point

Just before boiling add the gelatine

Pour into a bowl and leave to cool

Beat cheese into the cooled mixture with the lemon rind and juice ,

Add the berries and beat to combine

Fold in the yoghurt ,pour into the biscuit base

Chill for at least 1 hour