To make the base, crush the biscuits and mix together with the melted butter, oats and press into a lined spring-bottomed cake tin. Meanwhile, soak the gelatin leaves in cold water till soft then place into a saucepan with the lemon juice and melt together. Mix together the mascarpone, yogurt, citrus zest and vanilla till smooth. Mix in the melted gelatin mixture and pour over the biscuit base. Smooth out and allow to chill for 4 hours. To serve, remove from the tin and place onto a serving plate. Decorate the top with sliced fresh fruit and serve.

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