INGREDIENTS:

for the base
300 gr of powdered biscuits
100 gr. of melted butter
For the filling
150 gr. of mascarpone cheese at room temperature
150 gr. of white Greek yogurt at room temperature
300 gr. fresh cream
120 gr. caster sugar
1 teaspoon of vanilla extract
60 gr. of milk
6 gr. of gelatin in sheets
Organic sweet and sour sauce “figs and vinegar” Marchi

PREPARATION:

Prepare a mold of 24 cm in diameter lined with parchment paper.
Mix the melted butter with the biscuit powder

Refrigerate for at least 30 minutes.
Soak the gelatine in cold water
Mix the yogurt with the mascarpone.
Lightly whip the cream, leaving it soft
Over low heat, dissolve the gelatin in the milk with the sugar and vanilla extract.
Allow the milk to cool slightly and mix it with the cheeses.
Add the semi-whipped cream with gentle movements.
Pour the mixture into the mold and put it in the freezer for at least 2 and a half hours.
Remove the cake from the freezer, leave it at room temperature for 15 minutes, remove the cake from the mold and decorate with the organic sweet and sour sauce of “figs and vinegar”.