175g Caster Sugar / 450g Cream Cheese / 175g Creme Fraiche / Vanilla Pod / Lemon Juice / 625ml Double Cream / 150g Dark Chocolate / 8 Digestive Biscuits / 25g Butter

SMASH biscuits into smithereens

MELT 25g of butter and mix into smashed biscuits

PRESS into a medium sized spring form tin

CHILL in fridge

MIX the sugar, cream cheese and seeds from the vanilla pod in large bowl

WHISK 75ml lemon juice, 475ml double cream & creme fraiche in diff bowl

BEAT it until it holds soft peaks

FOLD the two together and set aside

MELT the chocolate and rest of cream in bowl over a pan of boiling water

COOL the chocolate mix until it pours in a slow stream

REMOVE base from the fridge

SPOON a third of the mix onto the base

POUR some of the chocolate onto the filling

REPEAT the process until you have run out of filling

SWIRL the remaining chocolate onto the top

POKE a skewer into the filling and drag it around to create a marble effect

RETURN to fridge and leave to set for at least 6 hours

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