Mini rose and raspberry cheesecakes

Mini rose and raspberry cheesecakes

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Urvashi's pretty pink cheesecakes are served in dainty pastry cases, making them a perfect addition to a tea spread as there is no need for cutlery. Topped with a plump, juicy raspberry and delicate rose petal, they epitomise the beauty of the British summer (and taste rather nice too!)

  • 200g of mascarpone
  • 200g of cream cheese
  • 6 tbsp of icing sugar, more if you prefer it sweeter
  • 2 tbsp of rose syrup
  • 12 raspberries
  • 12 mini pastry cases
  • 12 rose petals, edible
1
Beat together the mascarpone, cream cheese, icing sugar and rose syrup until they are all well combined. The rose syrup will colour the mixture pink but if you want a darker colour you can add some magenta food colouring
2
Put the mixture into a piping bag fitted with a 1cm nozzle and then pipe a dollop into each pastry case
3
Top with a raspberry and drizzle over some rose syrup before serving
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