- 1 slice fruit loaf
- 125g/4½oz mascarpone
- 100ml/3½ fl oz double cream, whipped
- ½ vanilla pod, seeds scraped
- 2 pieces of stem ginger, chopped
- dash stem ginger syrup
- 1 tbsp honey
- 1 orange, peeled, thinly sliced
- pinch cinnamon
- 2 tsp toasted flaked almonds
- mint sprig
- With a sharp knife cut a circle of fruit loaf, the same size as a 5cm/2in chefs' ring, and push into the base of a chefs' ring on a small serving plate.
- Mix together the mascarpone, whipped cream, vanilla seeds, stem ginger, stem ginger syrup and honey in a mizing bowl.
- Spoon the mixture on top of the malt loaf in the chefs' ring.
- Smooth the top with a palate knife.
- Blast the edges of the chefs' ring with a blow torch and remove the chefs' ring.
- Decorate the top of the cheesecake with orange slices and then sprinkle with cinnamon, toasted flaked almonds and a mint sprig.