John Myers
Ingredients for 1 servings:
- 150 g butter biscuits, finely ground
- 100 g butter, liquid
- 2 limes, grated zest and juice
- 600 g Greek yogurt
- 400 g mascarpone
- 200 g white chocolate, finely chopped
- 1 tbsp powdered sugar
- Fruits according to taste and season
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
for a cake ring of approx. 24 or 28 cm diameter
Line the cake ring with baking paper. Crumble the biscuits, butter, and lime zest and spread them on the bottom of the tin, press down firmly, and refrigerate. Press the yogurt through a thin cloth and collect it in a bowl. Add the mascarpone, lime zest, and juice of one whole lime to the yogurt and mix with a mixer. Melt the chocolate over a bain-marie, stir until smooth, let cool slightly, and then mix it into the yogurt mixture. Spread the mixture on the biscuit base, smooth it down, and cover the cake and refrigerate for 3 hours. Arrange the fruit on the cake and dust with icing sugar.
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