Italian Mascarpone Torta

Ingredients:

3 oz (75 grams) unsalted butter
6 oz (175 grams) Amaretti biscuits (maybe sugar cookies or something)
14 oz (400 grams) mascarpone cheese
Grated zest of 3 unwaxed lemons and juice of 1 lemon
4 oz (100 grams) superfine sugar
2 eggs separated
2 tablespoons (30 ml) cornflour
Pinch of salt

Directions:

Preheat the oven to 350° F. (180° C.)

Grease a deep, 8 inch (20 cm) loose bottomed cake tin.

Melt the butter.

Crush the Amaretti biscuits, then mix the crumbs with the melted butter. Put in the bottom of the prepared tin.

Put the cheese, lemon zest and juice, sugar and egg yolks in a bowl and, using a wooden spoon, mix together.

Sprinkle the cornflour over the top and fold in.

In a separate bowl, whisk the whites with the salt until stiff.

Fold into the cheese mixture.

Spread the mixture into the cake tin and smooth the top.

Bake in the oven for 35 minutes until firm to the touch.

Leave to cool in the tin. Serves 8.

Christmas Champagne Cocktail

Makes about 2 quarts
1 1/2 cups water
1 1/2 cups sugar
1 (12-ounce) bag fresh or frozen cranberries
2 (1-ounce) packages fresh mint
2 (750-milliliter) bottles Champagne, chilled
Garnish: cranberries, fresh mint

1. In a medium saucepan, combine water and sugar over medium-high heat; stir until sugar dissolves. Add cranberries, and bring to a simmer. Reduce heat to medium, and cook for 5 minutes, stirring frequently. Remove from heat, and add mint. Cover, and steep for 15 minutes.
2. Press cranberry mixture through a fine-mesh strainer, discarding solids. Let cool completely. To serve, pour cranberry syrup and Champagne into a large pitcher, stirring gently to combine. Garnish with cranberries and fresh mint, if desired.