When we asked you to submit your jubilee recipes, we weren’t disappointed! But one that really stood out for us was this delicious creation by Dorset Tea enthusiast Steven. He runs Mad Hatters Tea Parties On The South Coast and is quite the expert in creating sweet treats! We chatted to Steven about his lovely recipe, "I've made this recipe because Pimms is synonyms with summer. it is really fresh, luxurious and gives a true summer vibe".
We loved the quintessentially British feel with the addition of the yummy Pimms, strawberries and cream! And… for those of you put off by baking… it doesn’t even need to go near an oven!
Jubilee Pimms Cheesecake
300 g Digestives
150 g Unsalted Butter/Stork (melted)
600 g Mascarpone (or Full Fat Cream Cheese)
100 g Icing Sugar
300 ml Double Cream
125 ml Pimm's (straight)
150 ml Double Cream
2 tbsp Icing Sugar
1 tbsp Pimm's
- Blitz the Digestives Biscuits in a food processor, or bash them up as finely as you can in a bowl.
- Mix in the melted butter, and press down firmly into the bottom of an 8"/20cm Deep Springform Tin.
- Leave to set in the fridge for now whilst doing the rest.
- In a stand mixer, or a large bowl with an electric hand whisk, add you Mascarpone and Icing Sugar and whisk till smooth.
- Once smooth, add in your Double Cream and straight Pimms, and whisk again until thick and combined.
- It shouldn't take that long at all to whisk, and it might look a little weird at first but it will come together. Try not to over whisk.
- Once mixed, add it onto your biscuit base, spread evenly, and chill in the fridge overnight or for 5-6 hours minimum. Alternatively, freeze for a couple of hours.
- Whip up the 150ml of Double Cream with the Icing Sugar and 1tbsp of Pimm’s to soft peaks.
- Dollop the cream into the middle of the cheesecake, and decorate!
- I had wedges of orange, fresh mint leaves, thin slices of cucumber, and whole and quartered strawberries.