Preheat the oven to 180°C/gas mark 4

Thoroughly butter the base and sides of a 24cm spring form cake tin

Melt the butter in a pan. Meanwhile, whizz the biscuits in a food processor until they become fine crumbs

Stir the biscuit crumbs into the butter, pour into the prepared tin and press down firmly with your fingers. Chill for about 30 minutes in the fridge

Place the redcurrants into a small pan with 1 tbsp sugar and 1 tbsp water. Heat gently until the redcurrants soften and release their juice

Whisk together the eggs, mascarpone cheese, sugar and vanilla extract

Pour the cheese mixture onto the biscuit base then drizzle the redcurrant syrup over the top and swirl it around with a cocktail stick

Bake in the preheated oven for 40 - 50 mins until it’s just a bit wobbly when you shake it from side to side (if it browns too much place a piece of baking parchment over the top for the last 15 minutes or so)

Remove from the oven and allow to cool in the tin

Serve with a sprinkling of sieved icing sugar, a handful of sharp redcurrants and a glass of ice cold elderflower fizz. You can serve it at room temperature or cold from the fridge