Line a 33cm x 23cm x 5cm (13in x 9in x 2in) roasting tin with greaseproof paper, leaving excess hanging over sides. Mix together biscuits, almonds and butter; press into the base. Chill.
Step 2
Preheat oven to 170°C (150°C fan) mark 3. Melt chocolate in a bowl set over a pan of just simmering water (the bowl shouldn't touch the water). Don't stir, or it will congeal. Cool slightly.
Step 3
In a clean bowl, whisk the egg whites until they form soft peaks. Add 25g (1oz) sugar and whisk until stiff peaks form. In a separate bowl, using the same whisk - no need to wash - mix cream cheese, remaining sugar, yolks and vanilla.
Step 4
Using a large metal spoon, stir a spoonful of egg white into cheese mixture. Carefully fold in remaining whites. Put a quarter of the mix into the egg white bowl and fold chocolate into it.
Step 5
Pour vanilla mix over the biscuit base, then dollop spoonfuls of chocolate mix on top and marble using a knife. Bake for 45min or until set in the middle. Cool in tin. Chill for 2hr. To serve, remove from dish and dust with icing sugar.
Complete recipe, without icing sugar, up to two days ahead or freeze for up to a month. Keep in the dish, wrapped in clingfilm. To serve, if frozen, thaw in the fridge overnight; remove 1hr before serving. Dust with icing sugar and serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
