This is a no-bake recipe because there are no eggs to “cook” and most of the “cooking process” takes place inside the fridge. The Bitter orange marmalade gives a nice sour-bitter kick to the palate.
This recipe can be done also with fresh lemon. So in case, you don’t have bitter orange marmalade, use lemon juice or even marmalade if you have, and its zests.
Ingredients | 4-5 servings
- 90g/3.1oz Digestive biscuits
- 3 tsp bitter Orange Marmalade (organic)
- 1 tbsp Honey
- 60g/2.1oz of Butter
- 150g/5.2oz Cream cheese
- 50g/1.7oz Mascarpone
- zest & juice of Lime (organic)
- zest of Orange (organic)
- 25g/1oz Fresh cream
- 2 tbsp Icing sugar
- a pinch of Vanilla
Preparation
– Crush the biscuits in the food processor.
– Pour half of the melted butter (30g/1oz) and a tbsp honey. Mix all ingredients.
– Press the crumb mixture in a cake pan/mold (mine was 16cm/7inch)
– Put in the fridge to solidify for⏳ 1 hour.
Meanwhile, in a big bowl
– Add: mascarpone, fresh cream, icing sugar, lime juice and zest + orange zest & melted butter (the other 30g/1oz) and mix.
– Add vanilla & bitter orange marmalade.
– When all the ingredients are combined: spread the cheese mix, evenly, on the biscuit base.
– Cover it with foil or put a flat dish on top, it should rest overnight (or at least 6-8 hours).
Remove it from the mold and it’s ready! For decoration, I’ve put four dollops of marmalade on top.
Notes
- Remove it from the fridge 20 minutes prior to serving, it will be still fresh but not so cold, especially if you serve it with coffee or tea.
Enjoy ☺️
