Italian Cheese Cake

For the base: grease a deep 23cm|9" springform tin.

Stir together the biscuit crumbs and almonds. Stir in the melted butter.

Press into the base of the tin and chill.

For the filling: beat the mascarpone in a mixing bowl. Beat in the egg yolks, 100g|1/2 cup of the sugar, lemon zest and juice, wine and cream.

Put the gelatine and water into a small heatproof bowl over a pan of hot water and stir until the gelatine has dissolved.

Beat the gelatine into the cheese mixture. Set aside until the mixture is on the point of setting.

Whisk the egg whites until stiff, then whisk in the remaining sugar.

Fold lightly but thoroughly into the mascarpone mixture, with the grapes.

Spoon the mixture into the tin and shake the tin gently to level the surface. Chill for 3-4 hours until the filling is set.

For the topping: make the jelly, according to the instructions on the packet. Set aside to cool to room temperature. Chill until starting to thicken, but not at setting point.

Carefully spoon the jelly on top of the cheesecake.