- ginger biscuits 300g
- butter 100g
- dorset strained yoghurt 300g
- double cream 150ml
- icing sugar 100g
- Juice of one lemon
Crush the biscuits and melt the butter in a pan. Combine with the biscuits and press into an 8 inch springform pan.
Combine the topping ingredients and whisk until heavy and holds form.
Decorate with raspberries or other fruits as desired.
Chill for 3 hours before serving. Can be decorated with coulis.