1 hr 50min


  • For the base:
  • 100g (½ cup) Ballantyne Cultured Unsalted Butter, melted
  • 300g digestive biscuits, crushed to crumbs
  • For the filling:
  • 6 gelatine leaves
  • 2 egg whites
  • 200 ml cream, 48% fat
  • 500g (2 cups) plain yoghurt
  • 300g (1 ½ cups) cottage cheese, drained
  • 1 unwaxed lemon, finely grated zest
  • 125g (½ cup) caster sugar
  • 40ml (8 tsp) fruit liqueur, raspberry, strawberry or orange
  • To decorate:
  • Strawberries, raspberries or blueberries



Step 1
Grease a 30cm round tin with unsalted butter.
Step 2
For the base: mix together the biscuit crumbs and melted butter. Press firmly into the base of the tin. Chill for 1 hour.
Step 3
For the filling: add the gelatine leaves to a small bowl of cold water. Leave to stand for 5 minutes.
Step 4
Whisk the egg whites and cream until stiff.
Step 5
Beat together the yoghurt, cottage cheese, lemon zest and sugar until smooth.
Step 6
Gently warm the liqueur. Squeeze out the water from the gelatine leaves and add the leaves to the liqueur, stirring until dissolved. Stir into the egg white mixture.
Step 7
Stir in the yoghurt mixture and spoon onto the biscuit base. Smooth it out and chill for at least 4 hours until set.
Step 8
Arrange the berries on top.