1kg mascarpone/soft cream cheese
1ltr whipped cream
12 leaves gelatin (gold) softened
Whip sugar and yolks together add mascarpone and beat fold in cream and dissolved gelatin.
Place into Tin/mould scatter fruit over top or layer when pouring into mould
For a biscuit base add 120g melted butter to 260g smashed biscuits press firmly add fruit on top before pouring over cheese mix
500g Apricot Halves or other stone fruit of choice from the SPC range