Baker: Gabriella Morelli

Serves: 10
Prep time: 20 mins, plus chilling time
Bake time: 60 mins
Flour used: Matthews Cotswold Maizebite


  1. Make the pastry dough, wrap it in cling film and transfer it to the fridge for 30 mins.
  2. Preheat the oven to 180°C/160°C fan/gas mark 4.
  3. Break the white chocolate into a heatproof bowl set over a pan of simmering water. Let the chocolate melt slowly, then remove from the heat and leave to cool for 10 mins.
  4. Beat the cream cheese, mascarpone, sugar, vanilla and egg yolk in a large mixing bowl.
  5. Fold in the cooled white chocolate.
  6. Whisk the egg whites in a separate bowl until they form soft peaks, then add to the chocolate mixture and gently fold in.
  7. Roll the pastry dough to a 0.6-0 7cm thick circle. Carefully transfer the pastry to a 20 cm round tin, previously greased, then poke the pastry base with a fork.
  8. Pour the chocolate mixture over the pastry base and smooth the surface.
  9. Bake for about 60 mins or until firm but still with a wobble in the middle.
  10. Leave to cool before gently removing it from the tin, then chill for at least 4 hours before serving.
  11. Decorate with fresh strawberries and mint leaves.
  12. Enjoy!

Thank you so much to Gabriella Morelli @bebbasrecipes_and_ph for providing this recipe. If you’d like to see more, please visit their Instagram page.

Older Post Newer Post