Description
This elegant dessert features a crisp cookie crust made from spelt flour, topped with a creamy mascarpone, lime, and white chocolate filling. It combines the rich sweetness of white chocolate with the tangy freshness of lime, offering a smooth, refreshing treat perfect for any occasion.
Ingredients
Cookie Crust:
- 115g (½ cup) butter, softened
- 50g (¼ cup + 1 tbsp) icing sugar
- 140g (1 cup + 1 tbsp) spelt flour (or regular flour as a substitute)
- 1½ teaspoons vanilla sugar (or vanilla essence)
Filling:
- 200g (7 oz) white chocolate
- 250ml (1 cup) mascarpone
- 125ml (½ cup) Greek yoghurt
- The juice of half a lime
Instructions
- Prepare the Cookie Crust: Preheat your oven to 175ºC (350℉). In a bowl, cream the softened butter and icing sugar together until the mixture is light and fluffy. Combine the spelt flour and vanilla sugar and add to the butter and sugar mix, stirring until a fairly firm dough forms. Roll out the dough thinly between two sheets of baking paper, then transfer it to your baking tin, pushing the dough up the sides evenly.
- Bake the Crust: Bake the crust in the preheated oven for approximately 18-20 minutes. The edges should turn golden brown while the center remains pale. Remove from the oven and gently press the crust down with the back of a spoon or glass to deflate any bubbles and push it back up the sides. Allow the crust to cool completely.
- Prepare the Filling: Melt the white chocolate gently using a bain-marie or microwave; allow it to cool slightly to prevent curdling. In a large bowl, whisk together mascarpone, Greek yoghurt, and lime juice until just combined. Gradually pour in the melted chocolate and whisk lightly until the mixture is smooth and homogeneous.
- Assemble the Dessert: Pour the filling evenly over the cooled cookie crust and smooth the surface. Refrigerate the dessert for 1-2 hours until set. Once set, decorate with fresh berries if desired and serve immediately.
Notes
- Spelt flour can be substituted with regular all-purpose flour if preferred.
- A 6″ (18cm) springform pan is ideal, but a larger 9-10″ (22-25cm) fluted pan can also be used for a thinner crust; adjust baking time accordingly if using a larger pan.
- Imperial measurements are approximate conversions and results may vary slightly depending on ingredient brands and regional variations.
- Ensure the white chocolate has cooled before mixing with mascarpone to avoid lumps or separation.
- The dessert is best served chilled and can be garnished with fresh berries for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
