110g digestive biscuits
50g butter
400g white chocolate
284ml double cream
250g full fat cream cheese
250g mascarpone cheese
Place digestive biscuits in a bowl and bash with a rolling pin until it resembles breadcrumbs.
Melt the butter and add to the biscuits.
Press into a round tin and chill (use a loose bottom tin for ease of removal later) Melt the chocolate in a heatproof bowl over a saucepan of simmering water, once fully melted, set aside to cool slightly.
Gently beat the cream cheese and mascarpone cheese together.
Whisk the double cream. Fold the cream into the cheese mixture.
Stir in the cooled chocolate.
Pour onto the biscuit base. Chill for three hours or overnight.
Serve decorated with red berries.
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