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Citron beldi are sweet, floral citrus fruits that look like squashed lemons and come all the way from Marrakech. They are only available in winter, so make the most of them while you can. This rich and creamy baked mascarpone cheesecake, served with a big spoonful of buttery citron beldi curd is a stunning way to show off their incredible flavour.
This recipe will leave you with 3 egg whites. Beat them lightly, then transfer to a freezerproof tub or bag and freeze for up to 3 months. When you want to make meringues or a pavlova, defrost the egg whites and whisk till thick and stiff. Slowly whisk in 150g caster sugar till the meringue mix is glossy and stands in stiff peaks. Scoop onto a baking tray lined with baking paper, either in a 20cm round or in heaped tablespoonfuls. Bake at 150°C/Fan 130°C/Gas 2 for 40-50 mins till crisp on the outside. Cool, then serve with double cream and chopped fresh fruit.
I was so disappointed by this recipe. Not by the making itself, I didn't actually get that far straight away, nowever, when using a recipe from the website and buying the items from the shopping list, you would choose that *everything* you want is on that list, right? Wrong. It's actually 250g short on the Mascarpone. I have to go out and buy more before I can finish making it! So to anyone reading this review and thinking of making this cheesecake, which I'm sure will be lovely when I do finally get it made, do make sure that you increase the number of pots of Mascarpone on your shopping list to 2 from 1. Otherwise, you'll have to go out and buy more like I did. This is why I've given this recipe one star.