Eton mess cheesecake

Put the Hobnobs in a food processor and whizz to crumbs, then add the butter and whizz again briefly.

Tip into the base of a 20cm non-stick springform tin.

Press the mix into an even layer and chill while you make the filling.

Gently melt the chocolate in a heatproof bowl set over (but not touching) a pan of simmering water (or in short blasts in the microwave), then leave to cool slightly.

Beat the cream, soft cheese and mascarpone in a bowl with a wooden spoon or spatula until it thickens – don’t over-beat or it will be too stiff to stir in the chocolate.

Stir in the melted chocolate until the mixture is smooth.

Spoon this onto the biscuit base dropping in the raspberries as you go, then put the cheesecake back in the fridge for at least 3-4 hours, but preferably overnight.

To make the topping, softly whip the cream with 1 tbsp of the icing sugar.

Whizz 100g of the raspberries with another tbsp of icing sugar to a purée, then push through a sieve

Pile up the cream, meringue pieces, raspberry sauce and raspberries on top of the cheesecake, drizzling the raspberry sauce as you go.