You’ll need a 26/27-centimetre loose-bottomed tart tin. Most supermarkets have good brands of lemon curd available. They are definitely handy to have on hand for this type of last-minute dessert.

In a blender, mix the digestives with the melted butter and process until it resembles fine breadcrumbs. Press this into the base of the tin, in one even layer.

Whisk together the lemon curd, mascarpone, crème fraiche, lemon zest and juice. Season with the icing sugar and taste. Pour this on top of the crumb base and chill for a few hours. Top with lovely ripe berries and serve.