By Jordan Kelly-Linden

speculoos biscuits (we used Lotus biscuits) 1 x 250g pack 

butter 100g, melted

blueberries

light soft brown sugar 2 tbsp 

lime 1, zested and juiced

mascarpone

low fat soft cheese or quark

golden caster sugar

cornflour

eggs 3, 2 whole and 1 yolk

soured cream