Method Steps

1. Step 1: Crush the biscuits into fine crumbs and mix thoroughly with melted salted butter. Press tightly into the base of a springform cake tin and chill.

   Ingredients used in this step:

   • 20 finger biscuits
   • 100 g salted butter

2. Step 2: Beat the heavy mascarpone cream cheese, caster sugar, and plain flour together until perfectly smooth.

   Ingredients used in this step:

   • 600 g mascarpone
   • 30 g plain flour
   • 150 g caster sugar

3. Step 3: Whisk in the large eggs one at a time, followed by the double cream, ensuring a velvety texture without over-incorporating air.

   Ingredients used in this step:

   • 100 ml double cream
   • 3 large eggs

4. Step 4: Pour the filling over the biscuit base and bake at 160°C for 45 minutes until set around the edges but still carrying a slight jiggle in the center.