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Our third recipe from the Real Food Festival on the London's Southbank. An impressive looking dessert using a British made passionfruit curd. It's so simple that you can barely call it a recipe... but it never fails to deliver.
toast the flaked almonds in a dry pan over a gentle heat until lightly golden.
melt the butter in a pan.
bash up the biscuits into small crumbs in a bowl and mix in the melted butter.
press into the bottom of a small clear glass so it fill 1/3 of the glass.
beat the passion fruit curd into the mascarpone until combined and smooth.
pour into glasses so there is twice as much cheese as biscuit.
chop chocolate into chunks and use to sprinkle on top with the almonds.