- 1 slice ready-made madeira cake
- 150ml/5fl oz double cream
- 3 tbsp mascarpone
- 1 tbsp caster sugar
- ½ lemon, zest and juice
- 2 tinned apricot halves, chopped
- 6 raspberries
- 4 tbsp tinned apricot syrup
- 2 tinned apricot halves
- 1 fresh mint sprig
- Use a small chefs' ring to stamp out a circle of the Madeira cake. Discard the trimmings but keep the circle of cake in the ring.
- Whisk the cream in a bowl until form soft peaks when the whisk is removed, then whisk in the mascarpone and sugar.
- Stir in the lemon zest and juice and fold in the chopped apricots.
- Spoon this mixture into the ring on top of the Madeira cake and smooth the top with a palette knifel.
- Chill in the fridge until set.
- Remove the ring by heating the outside with a blow torch, and arrange the raspberries on top.
- Place the apricot syrup and tinned apricot halves in a food processor and blend to a purée.
- Serve the cheesecake with the purée spooned around the side, garnished with a mint sprig.