Using a rolling pin, crush the biscuits into rough crumbs. Add the melted butter and vanilla extract and mix to combine. It should have the consistency of wet sand. Reserve a large handful for decorating and smooth the rest onto the base of a 28cm springform tin. Leave it to firm up in the fridge for 30 mins.

Using electric beaters or a hand whisk, whisk together the mascarpone, condensed milk, lemon juice and zest. Set aside.

Remove the biscuit base from the fridge and pour over 1/4 of the blueberries, then top with the mascarpone mixture. Lift the tin and tap it on the side a few times to coat the blueberries. Top with the remaining blueberries, mint and biscuit crumbs. Chill for 2-3 hrs until firm. This recipe has been provided by Moje Gotowane and not been re-tested by us.