Ingredients

Step by step

1. For the cheesecake mix, put the icing sugar, cream and vanilla pod seeds in a bowl and whisk to soft peaks. In a separate bowl, mix the mascarpone and cream cheese together. Fold the cream through the cream cheese mixture, transfer to a piping bag and chill until needed.
2. For the crumble, crush both types of biscuit to small crumbs. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, making sure the water doesn’t touch the base of the bowl. Once melted, stir in the biscuit crumbs then spread out on a lined tray. Store in the freezer until hard, then crumble into pieces.
3. For the confit lemon, cut the lemon into pieces, keeping the skin on but removing the central pithy heart and any seeds. Put the sugar in a pan with 100g water and heat gently to dissolve. Add the lemon and cook on a medium heat for 20-25 minutes until the lemon is soft. Remove the lemon pieces from the syrup, keeping the liquid. Shred the soft lemon and add back into the syrup to make a marmalade consistency.
4. Cut the rhubarb into 7cm lengths then place in a pan with the grenadine syrup and the sugar. Heat gently until the sugar has dissolved and then poach for 3-4 minutes until soft. Set aside to cool in the syrup.
5. To serve, put some of the confit lemon in the middle of four shallow dishes. Pipe on the cheesecake mix in a swirl and use a spoon to make an indent in the middle. Top with the poached rhubarb and then scatter over the white chocolate crumble.

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