Chocolate Tiffin Recipe | Food Dairies | Zarnak Sidwa | Dessert

Method:
Butter and line a 15-20cm tin with paper. In a saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it’s completely coated in chocolate.

Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.

Method:

For the base, process biscuits into fine crumbs in a food processor. Add butter and sugar, blitz until combined. Pour into a springform tin. Press down firmly and chill.

For The Filling:Put water in a pan. Sprinkle gelatin over surface. Gently heat on very low until it dissolves. Process mango cubes in food processor until smooth. Measure out 3/4 cup and reserve for mango jelly. Beat cream cheese, cream, sugar and add gelatine mixture into food processor. Add mango puree, mix all well and then pour into pan. Refrigerate few hours until top is set. Pour water into bowl, sprinkle over gelatin. Leave few minutes. Heat on very low and then mix till dissolved. Place reserved mango puree and lemon juice in a bowl. Pour over gelatin and whisk well. Pour over cheesecake filling. Tilt cake around to spread. Refrigerate 12 hours or overnight. Place cream, vanilla and sugar in a bowl. Whip until the cream is softy whipped. Pile over the centre of the cheesecake. Top with more chopped mango and serve.