250g mascarpone cheese
300ml double cream
2 x 300g white chocolate bar. You can use any type of chocolate and even use less
500g biscuits e.g. digestives
Few knobs of butter
Fruit for topping e.g. strawberries
Crush the biscuits until completely ground. Add butter (either in food processor or gently heat on hob) until desired crumbly consistency.
Add the biscuit mixture to a cake tin and pat till flat. TIP: Key is to use the right amount of butter to bind the biscuit together; too little, and it will be really crumbly; too much and it will become soft. Leave to set in the fridge for approximately 30 minutes.
Begin melting the chocolate in a glass bowl over a a small pan of hot water on a low heat. Stir occassionally to prevent sticking.
Mix the philadelphia and mascarpone cheese together with a whisk; hand or electric. Add double cream and whisk. Finally, add melted chocolate to the mixture and whisk. The micture may seem slightly 'curdled' just continue whisking.
Spoon the mixture over the cooled and set biscuit base. Return to the fridge to cool for as long as possible, until the topping is set. Finally decorate with fruit or other topping.