Small glass with mascarpone cream, yoghurt and blackberries


Preparation time

30 minutes + standing time in the fridge

Ingredients for 4 people

For the blackberry filling:
200 g Mazzoni Frozen Organic Blackberries
50 g sugar
2 g pectin for jams

For the mascarpone cream and yoghurt:
200 g mascarpone
250 g plain yoghurt
100 g heavy cream
1 vanilla pod or the grated zest of 1 lemon (optional)
35 g sugar


Place the blackberries in a pan and thaw them over low heat. Separately, mix the pectin with the sugar.

Once the blackberries have thawed completely and have released a little juice, sprinkle in the powder mixture and mix. Bring to a boil and turn off the heat. Let cool.

Prepare the mascarpone and yoghurt cream by combining all the ingredients together, then whip until a creamy and uniform consistency is obtained.
Pour into small single-portion glasses or glass jars, alternating between the mascarpone cream and yoghurt. Include the blackberry filling, in no particular order. Place in the fridge to cool, and serve with a few mint leaves on top.