Eton Mess Cheesecake

Grease and line with baking paper a 20cm round springform pan.

Process biscuits in a food processor until finely crushed. Add butter and process until combined. Press into base of prepared pan. Refrigerate while preparing filling.

Place chocolate in a heatproof bowl, sitting over a pan of simmering water. Stir until melted. Let cool slightly.

Beat cream, cream cheese and mascarpone in a small bowl of an electric mixer until light and fluffy. Stir in cooled chocolate. Spoon mixture into prepared pan, dropping in the raspberries as you go. Refrigerate for about 6 hours, or overnight, until firm.

To make topping, beat cream with 1 tblsp of sugar in a small bowl of an electric mixer until soft peaks form. Process 100g of raspberries with remaining icing sugar in a food processor, then push through a sieve.

Remove side of pan. Slide onto a serving plate. Pile up the cream, meringue pieces, some of the raspberry puree and remaining raspberries on top of the cheesecake. Drizzle with remaining raspberry puree.