Mini rose and raspberry cheesecakes
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These delicate mini cheesecakes from Urvashi Roe are both quick to whip up and deeply delicious, thanks to the addition of fragrant rose syrup. Serve with Clipper Organic Blend for a perfect tea pairing. For more fantastical Mad Hatter's tea party recipes, visit our page celebrating the 150th anniversary of the publication of Alice's Adventures in Wonderland.
First published in 2015
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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!)
Ingredients
Metric
Imperial
- 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
SAVE RECIPE
Method
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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