Mini rose and raspberry cheesecakes

makes12
20 minutes

Ingredients

  • 200g of mascarpone
  • 200g of cream cheese
  • 6 tbsp of icing sugar, more if you prefer it sweeter
  • 2 tbsp of rose syrup
  • 12 raspberries
  • 12 mini pastry cases
  • 12 rose petals, edible

Method

1
Beat together the mascarpone, cream cheese, icing sugar and rose syrup until they are all well combined. The rose syrup will colour the mixture pink but if you want a darker colour you can add some magenta food colouring
2
Put the mixture into a piping bag fitted with a 1cm nozzle and then pipe a dollop into each pastry case
3
Top with a raspberry and drizzle over some rose syrup before serving