200g shortbread biscuits (crushed)

80g of melted butter

1 muffin tray lined with patty pans

Filling

250g Pantalica mascarpone

250g Pantalica extra light ricotta

1/3 cup of castor sugar

2 eggs

1 tspn of vanilla essence

1 tin of mixed berry combo or a punnet of fresh berries

Method Combine crushed biscuits and butter in a bowl.

Press mixture firmly into base of a muffin tin lined with patty pans.

Filling

Beat mascarpone, ricotta eggs sugar and vanilla essence until smooth. Fold in berries.

Spoon mixture into prepared muffin tray and bake in a moderate oven for approximately 25 minutes.