INGREDIENTS

 12 SERVINGS

• approx. 80 g of round sponge cakes
• 500 g mascarpone cheese (chilled)
• 200 ml of 30 or 36% cream from a carton (chilled)
• 100 g of sugar
• 200 ml of milk
• 1 and 1/2 tablespoons of food (non-dessert) gelatin*
• 200 g of natural yogurt
• 100 g of dark chocolate (or milk or dark)
• 400 g raspberries (or strawberries or blueberries)
• and optionally 4 tablespoons of amaretto liqueur

PREPARATION

• Line the bottom of a 24 cm diameter cake tin with baking paper, fasten the rim and let the paper fall outside. Place the biscuits on the bottom. They can be sprinkled with liqueur.
• Put the mascarpone into a bowl, pour in the heavy cream and add sugar. Beat for approx. 1 – 2 minutes until the mixture increases in volume and becomes puffed up. 
• Boil the milk in a pot, remove from heat and add gelatin. Stir until it is completely dissolved. Then add the yogurt (gradually, a spoonful at a time), stirring constantly.
• Pour into the whipped mascarpone mass and mix at low speed with the mixer.
• Add finely chopped chocolate (leave a spoon for decoration) and fruit (whole raspberries, chopped strawberries), leaving some fruit for decoration and mix with a spoon.
• Pour the mixture onto the sponge cakes (start with a spoon, then add larger portions), decorate with the reserved fruit and chocolate. Put in the fridge for a few hours.

TIPS

* or agar-agar (boil the milk and agar in a pot, then cook over low heat for about 2 minutes, stirring frequently, until it thickens – it will have the consistency of thick cream.