This light and fluffy, almost cheesecake but without cheese, cake is so easy to make and can 100% be a show stopper at a party! Change up the topping to raspberries, strawberries or even blackberries if you’d prefer…



In a large mixing bowl, break the hobnobs into crumbs using the end of a rolling pin. Meanwhile, melt the butter in a large saucepan and then stir in the hobnobs when they are ready. Press firmly into a 7 inch cake tin using the back of a metal spoon and set aside.

Soak the gelatine in a bowl of cold water for 5 minutes. Gently heat 2 tablespoons of cream in a small saucepan. Meanwhile, whisk up the remaining double cream until it just holds its shape – try not to over whisk it (when it becomes grainy) – it should remain smooth. Remove the gelatine from the water, squeeze it to dry it out as much as possible and then stir it into the heated cream until it fully dissolves. Pour this into a bowl with the yogurt and stir well.

Spoon the whipped cream into the yogurt using a spatula to fold the cream and yogurt together. Pour the mixture into the cake tin and spread out evenly. Place in the fridge to set up for about an hour.

In a large saucepan, cook the blueberries and sugar over a medium heat, until the blueberries have burst and the mixture looks like jam. Boil for 1 minute and then set aside to cool. Once cool, carefully remove your cake from the cake tin and pour over the blueberry coulis. Don’t worry if it pours over the edges… style it out! When cutting the cake the blueberry coulis will seep through the mousse and make a beautiful marbled effect!



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