Serves 8, easy, time 1 hour to make and overnight to set, you'll need an 8" springform cake tin
250g of Coconut Taralli
70g unsalted butter
500g cream cheese (full fat)
70g of icing sugar
300ml double cream whipped till firm ie slightly over whipped
Zest of 3 limes
Toast the tarallis till just taking on some colour, this intensifies the coconut flavour even more
Melt the butter
Whilst the butter is melting, blitz the tarallis till like bread crumbs
Stir the tarallis into the butter then put into the springform cake tin and press down, put into the fridge till cool.
Put the cream cheese into a bowl, sift the icing sugar over the top and mix together
Add the zest and mix
Fold in the whipped cream
Pour into the springform tin, cover with clingfilm and refrigerate for 12-24 hours
To decorate, grate a lime over the top
I've deliberately not used gelatine in this recipe to make it vegetarian - the over whipped cream is crucial otherwise it won't set.
Well travelled chef turned military wife and mum. Fan of a straightforward life and simple, great tasting food using local ingredients.