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CON AMORE DALL’ITALIA XO Marscapone Cheesecake
Dessert (serves 8)                                        
Ingredients:
250g Mascarpone cheese
1/2 litre Double cream
75g sugar
1 lime
1 packet Digestive biscuits
250g butter
1 punnet of strawberries
4 fresh figs
 
by Executive Chef Steven May
Method: ✧ Crush digestive biscuits into a bowl, melt butter & mix with biscuits. ✧ Whip cream until it starts to peak. Add Mascarpone cheese & lime juice. Whip until mix is stiff. ✧ Line eight moulds with cling film and line with slices of strawberries. ✧ Pipe in cream & Mascarpone mix, leaving a 1/4 inch gap from the top. ✧ Top with biscuit mix and gently add pressure. ✧ Turn out when ready to serve. Garnish with fresh strawberries & figs. ✧ Dust plate with icing sugar for effect. ✧ Keep refrigerated. Serve within 24 hours.
 
Executive Chef Steven May has more than 20 years of professional culinary experience. Based in Estepona, near Marbella, Spain, he offers a multinational food service in Spanish, English, French & Italian cuisine with menus specializing in catering for villas, yachts & other social functions. Chef May can be reached via email: blucatering@msn.com
Images courtesy of DAVID MAY PHOTOGRAPHY. Copyright © David May. All rights reserved.