Fig Pudding Pickle Torta

A fabulously fresh and gorgeously gooey dessert.

1 jar My Secret Kitchen Fig Pudding Pickle
200g biscotti biscuits, crushed
50g butter, melted
500g mascarpone cheese
melted butter or oil for greasing
optional garnish: Cape gooseberries

Using the extra melted butter or oil, grease a 23cm loose-bottomed, fluted flan tin. Add the crushed biscotti to the melted butter and stir to combine. Place into the base of the tin, pat down firmly and refrigerate.

Meanwhile, mix half the jar of Fig Pudding Pickle together with the mascarpone. Pour
the mascarpone mixture on to the base and smooth over.

Empty the rest of the Fig Pudding Pickle over the top of the torta and spread evenly, leaving a gap around the edge. Leave to set in the fridge for at least one hour. (Note, this can be made in advance and, if covered in the fridge, will keep for two days.)

Optional twists: use crème fraîche or Greek yogurt instead of mascarpone – or add a layer of chocolate to the biscotti base before filling.