Mary Berry’s Key Lime Tranche

• servings: 6 servings

Ingredients

115g (4oz) full-fat cream cheese

1 × 397g tin full-fat condensed milk

finely grated zest and juice of 4 limes

200ml (⅓pint) pouring double cream

115g (4oz) digestive biscuits

55g (2oz) butter

1 tsp demerara sugar

Directions

First make the base. Crush the biscuits to fine crumbs, then melt the butter and add to the biscuits. Add the sugar and mix well.

Spoon the biscuit into the base of a 36 x 12.5 x 2.5cm (14 x 5 x 1in) rectangular, loose-bottomed fluted tin and press down firmly using the back of a spoon. Place in the fridge to chill.

To make the filling, measure the cream cheese into a bowl and mix until smooth using an electric mixer. Add the condensed milk and the zest of 2 limes and whisk lightly. Add the juice of all 4 limes and continue to whisk until the mixture has thickened.

Pour the filling into the tin and level the surface. Chill in the fridge for 2 hours until firm.

Lightly whip the cream to soft peaks. Spread over the lime mixture and lightly swirl the top.

Sprinkle with the remaining lime zest to serve.

Mary’s Tips: Can be made a day ahead. Not suitable for freezing.