Whipped to soft peaks with 2 tbsp icing sugar the whipping cream. Crush the dark chocolate and orange biscuits. Melt the butter.
- 1 To make the crumb, blitz the pecan nuts, pumpkin seeds and cinnamon in a food processor. Set aside.
- 2 Mix the melted butter with the crushed biscuits and press down into a 20cm round cake tin.
- 3 Stir the mince-pie cream liqueur into the mascarpone and gently fold in the whipped cream. Be careful not to overwork the mixture. Spoon on top of the base and leave to chill.
- 4 Just before serving, sprinkle with the crumb and drizzle with a little extra mince-pie cream liqueur.