INGREDIENTS
500 gs
shortbread biscuits
60 gs
almond meal
150 gs
butter
350 gs
ricotta
500 gs
cream cheese
175 gs
brown sugar
4
eggs
2 tbsp
golden syrup
1/4 tsp
table salt
2 tsp
vanilla extract
250 mls
single cream
240 gs
cream
1 tbsp
icing sugar
1 serving
sea salt flakes
250 mls
single cream
60 gs
butter
175 gs
brown sugar