Small glass with mascarpone cream, yogurt, and blackberries

Place the blackberries in a saucepan and let them thaw over low heat. In a separate bowl, mix the pectin with the sugar. When the blackberries are completely thawed and have released some juice, slowly sprinkle in the dry mixture and stir. Bring to a boil, then turn off the heat. Set aside to cool.

Prepare the mascarpone-yogurt cream by combining all the ingredients and whipping them until the mixture is creamy and smooth.
Spoon the mixture into small single-serving glasses or glass jars, alternating layers of mascarpone cream and yogurt. Top with blackberries in a random pattern. Refrigerate until chilled and serve with a few mint leaves on top.