Strawberry and lemon marscapone cheesecake

Place 4 dessert rings (approx 9cm across, 3.5 cm high) on to a baking sheet lined with baking parchment.

In a medium bowl, mix the crushed shortbread with the melted butter, divide between the rings and smooth down with a teaspoon.

In a large bowl, using an electric whisk, beat the mascarpone cheese with the caster sugar.

With the whisk running, slowly pour in the double cream and whisk until the mixture starts to thicken and becomes firm. Fold in the grated lemon rind and lemon juice to taste.

Slice the strawberries in half and place into the rings with the cut sides against the rings. Spoon in the mascarpone filling and smooth the tops with a palette knife. Put in the fridge to set for 3–4 hours or overnight.

Carefully lift the rings on to serving plates. Remove the rings and top with blueberries.