Mary Berry’s.

Hers, of course looked much more pretty, mine looked ok, but tasted great, that was our dessert on Christmas Eve this year.

For the base I used 150 g digestive biscuits, 25 g plain chocolate, which I melted with 50 g of butter. Whizzed it all in a blender, pressed onto the prepared lined tin and prepared the filling.

300 g white chocolate buttons, melted above the boiling water, 400 g of Philly, 150 ml soured cream, 2 eggs,  1 tsp vanilla extract all went onto the bowl of the KA, plus about 6 ginger stem balls, roughly chopped.

Baked in 170 degrees for about 45 minutes,  ended up looking like a giant soufflet, but it set in the end.

Right before serving I decorated it with some whipped cream, chocolate and icing sugar. The ginger bits in it- genius.

Merry Christmas!