Happy Easter

Perfect for this Easter Sunday and so easy to make, these no-bake little verrines (comes from the french for glass  verre) and may be served as part of a café gourmand  – an espresso with a selection of miniature desserts.

Lemon Cheesecake Verrine

1 tub Mascarpone Cheese

100ml/2 fl oz double cream

4 tbsp /100g/4ounces caster sugar

3 lemons, zest and juice

½ teaspoon agar agar

For the biscuit base

150g/6 ounces Digestive Bisuits

75g/3 ounces melted butter


Toasted flaked almonds

Place the biscuits in a plastic bag and beat with a rolling pin until crumbly. Add to the melted butter and mix. Place in glasses (verrine)

Whip together the mascarpone, cream, sugar, lemon zest and juice, agar agar

Top the biscuit base with a layer of the lemon cream.

Leave to chill.

Just before serving, scatter with toasted almonds and some lemon zest.