Mascarpone Lime Torte

There are times in life when you want to make something that is positively sinful, devilishly naughty and definitively not diet food.  At times like this, a mascarpone lime torte fits the bill. It is a kind of fusion between a key lime pie and a cheesecake.  This has become a much requested dessert in my house and everyone who tries it loves it.  Lime and ginger is a devine combination of flavours. I defy anyone to resist the lure of the torte!  Best of all it is such a simple dessert to make and it can be made in advance, therefore avoiding too much last minute preparation when you have guests.

If I was making it for a party (it has been the star attraction at a couple of my housewarmings!) I would make a large one but if you are making it for a dinner party, it is great to make small ones in ramekins (I use quite large ramekins around 8-9 cm and this recipe makes around 5 but with small 5-6 cm ramekins you could easily get 8 portions.

You might want to consider buying something like these if you don’t have anything suitable:

(Serves 5-8 depending on size of ramekins)

    • 200g pack ginger snap biscuits, crushed
    • 50g butter, melted
    • 2 x 250g or 1 500g  tub mascarpone cheese
    • 40g (1.5 oz) icing sugar, sifted
    • finely grated zest and juice of 3 limes
    • 50 g fine high cocoa content chocolate


    1. Mix together the crushed biscuits and melted butter and press into the base of either a base of a 18CM (7inch) spring sided or loose bottomed cake tin or 5-8 ramekins
    2. Place the mascarpone, icing sugar, lime zest and juice in a bowl and beat together. Spread over the biscuit base. Chill for 30 minutes
    3. To decorate there are two options, either grate the chocolate on top of the torte(s) or melt the chocolate and drizzle artistically on top. Quite fun to make each mini torte a little different, they can become individual culinary works of art :-).
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