Pita od jabuka sa prelivom od malina
Melt the butter in a saucepan, take off heat and stir in the brown sugar and biscuit crumbs.
Line a 20cm round cake mold with baking paper. Press the biscuit into the bottom of the tin and chill in the fridge while making the topping.
Whisk together the mascarpone,white sugar, lemon zest and juice, until smooth and creamy. Spread over the base and chill for a couple of hours.