Mascarpone and Lime Torte
7 oz (200g) ginger biscuits, crushed
2 oz (56g) butter, melted
2 x 250g tubs mascarpone cheese
finely grated juice and zest of 2 limes
1½ oz (42g) icing sugar, sifted
plain chocolate leaves
a few seedless grapes
Mix together the biscuits and the butter and press into the bottom of a 7 in (18cm) loose bottomed tin.
Beat the cheese, lime juice and zest and icing sugar together.
Spread over the base and chill for 30 minutes.
Wash the grapes then roll in the caster sugar.
Decorate the torte with the grapes and chocolate leaves.
Chill until required.