Lemon, Lime, Rum & Coconut Cheesecake with Mallow Fluff

For the Filling

- Zest and juice of 1 lemon

- Zest and juice of 2 limes - Mallow Maker’s Mallow Fluff - Line a 23cm springform tin and grease lightly.

- Crush the biscuits and mix with the melted butter and honey. Press into the base of the tin and chill. - In a bowl, mix the mascarpone with the lemon and lime zest and juice, sugar and coconut.

- Spoon the filling onto the chilled base and smooth evenly. - Chill in the fridge for at least 2 hours until set. - Remove from the tin before serving.

- Spoon over mallow fluff and create texture with a spoon or knife. - Blow torch the top to caramelise and serve.

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