Ingredients

Steps

• Mix crushed biscuits and melted butter and press into the bottom of six glass tumblers.
• Boil the elderflower pressé and sugar in a pan until reduced by half and let cool for 10 minutes.
• Beat the mascarpone, vanilla, liqueur, and cooled elderflower syrup together.
• Fold the whipped cream and lychees into the mascarpone mixture.
• Spoon the cheesecake mixture into the tumblers.
• Dissolve the lime marmalade in boiling water, cool slightly, and spread over the cheesecakes.
• Chill the cheesecakes in the fridge for two hours.
• Serve on small plates decorated with edible flowers.