Ingredients

• 200g/7oz ginger snap biscuits
• 50g/2oz butter
• 2 tbsp golden syrup
• 250g/9oz mascarpone cheese
• 75g/3oz caster sugar
• 2 limes, juice and grated rind
• 300ml/½pt double cream
• 75g/3oz dark chocolate, broken into pieces
•   fresh cherries with stalks intact, to decorate, optional

Method

1. Put the biscuits in a plastic bag and crush with a rolling pin. Heat the butter and syrup in a pan until melted, remove from the heat and stir in the crumbs. Tip into the base of a 23cm/9in loose-bottomed flan tin and, using the end of a rolling pin, press into a smooth layer.
2. Beat the mascarpone and sugar in a bowl, then stir in the lime juice and rind until smooth. Whisk in the cream, then spoon the mixture over the crumb base and smooth the top. Freeze for 30min or chill in the fridge for 1½hr. Meanwhile melt the chocolate in a heatproof bowl set over a pan of simmering water.
3. Remove the torte from the tin and transfer to a serving plate. Using a dessertspoon, drizzle squiggly lines of melted chocolate over it. Return to the freezer for 10-15min or fridge for at least 30min until firm. Decorate with cherries, if liked, and serve.

Notes