- 85g/3oz digestive biscuits, crushed
- 2-3 tbsp honey
- 200g/7oz mascarpone
- 1-2 tsp stem ginger, chopped
- 2 tbsp icing sugar
- Mix the crushed digestives with the honey in a bowl.
- Spoon the mixture into a chefs' ring on a serving plate and press down.
- Meanwhile, mix the mascarpone, ginger and sugar together in a bowl to combine.
- Spoon the mixture into the ring and smooth off the top using a palette knife.
- Carefully heat the ring using a blowtorch and remove the ring.
- Serve.