Om nom nom! Another scrummy low-cal (ha!) pud from the book... and easy too, no pastry (hurray!) but a base made from crushed up oatmeal biscuits and butter. Wasn't sure it would set hard enough to hold together out of the tin, but it did after half an hour or so in the fridge. The mascarpone mixture was a bit of a faff, comprising a cheese and egg yolk mixture and whipped egg white - the egg white deflated quite a lot on folding into the cheese mixture but it didn't seem to affect the final result, which filled the biscuit case nicely. I made a bit of a mistake in not pushing the biscuit base up the sides of the tin a bit, and it was too late when I realised so I wasn't sure it would come out of my springform tin without splodging everywhere, but after another half an hour or so in the fridge it had firmed up enough that it was fine and I didn't have a biscuit base with a lake of squishy filling flooding out all over the place. Phew!
And the result was delicious - really light filling and not too sweet. Would make a very nice pud for a summer BBQ... even if the rain was lashing down on Saturday night after a gloomy grey day, when we had this :)
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