the blackberries, caster sugar and 1 tbsp of the lemon juice in a small
pan. Heat gently for 3-4 mins or until the berries start to burst.
Leave to cool.
mix together the crushed biscuits and melted butter. Spoon into 2
glasses. Gently fold the rest of the lemon juice, the lemon zest and
icing sugar into the mascarpone or ricotta. Divide the lemony cheese
between the glasses, then spoon over the blackberries and their syrupy