Step 1

Place the biscuits/graham crackers into a large bag or bowl and crush them into crumbs using the end of a rolling pin. Add the melted butter, brown sugar, and salt and mix until the crumbs absorb the butter.

Step 2

Place the blueberries, blackberries, lemon juice, water and sugar in a pan and heat gently until the berries start to break down (about 5 minutes).

Step 3

Stir in the cornflour mixture and heat through, continuously stirring for another 30 seconds until the berry mixture has thickened. Turn off the heat and allow to cool.

Step 4

Pour the cream into a large bowl and whisk with an electric whisk until thick.

Step 5

Add the cream cheese, vanilla and confectioners’s sugar and whisk again until combined. The mixture should be thick enough to hold its shape.

Step 6

Divide the cookie crumbs between 6 mason jars (mine are 200ml/7oz jars) and press down with the back of a spoon.

Step 7

Spoon or pipe the cream cheese mixture on top, then spoon over the cooled berry mixture.

Step 8

Sprinkle with lemon zest and serve – or place a lid on and refrigerate until ready to serve.