RASPBERRY CHEESECAKE SHOTS

INGREDIENTS (Makes 8)

◆ 40g butter, cut into pieces

◆ 80g digestive biscuits, crushed

◆ 200g mascarpone cheese

◆ 100ml double cream

◆ 40g caster sugar

◆ 2-3 drops vanilla essence

◆ 200g raspberries

1 In a small saucepan melt the butter. Add the biscuits and mix together. Divide between 8 x 70ml shot glasses and press into the base. Chill for 15min.

2 Meanwhile, in a bowl, whisk the mascarpone, cream, sugar and vanilla together, until it forms soft peaks. Divide between the glasses and chill for 1 hour. Top with raspberries to serve.