Cold cake yogurt and berries- Italian recipe- easy recipe- no bake
This non-cooked yogurt cake is an excellent alternative to classic cheesecakes and is ideal in summer. It is a fresh and light cake that makes everyone happy: children and adults. If you use frozen berries, I recommend that you defrost them in a colander to remove excess water and add an extra sheet of jelly. If you don’t like berries, you can replace them with any type of fruit.
Ingredients for the cookie:
-100 g of amaretti;
-100 g of ladyfingers;
-25 g of peeled ground almonds;
-110 g of butter;
Ingredients for filling and decoration:
-400 g of cream;
-125 g of mascarpone;
-500 g of sweet whole white yogurt;
-12 g of gelatin in sheets;
-400 g of berries (strawberries, blackberries, raspberries, blueberries and currants) + some for decoration;
-2 sachets of vanillin;
-100 g of sugar;
-40 g of icing sugar;
-2 tablespoons of lemon juice
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