You will need:
- 250g mascarpone
- 500g heavy cream
- 100g powdered sugar
- 250g dry cookies (like the ones used for cheesecake)
- 120g butter
- 200g blueberries
- 50g sugar
- 1 tbsp liqueur
- 200g strawberries (I use apricots this time)
- 50g sugar
- 1 tbsp liqueur
- To start, place the berries in two separate pots, add sugar and liquor to each.
- Cook over medium heat until thickened to a jam-like consistency.
- Transfer to small plates and let cool.
- In a separate bowl, beat the mascarpone, cream, and sugar until creamy.
- Chop the biscuits and mix with melted butter.
- Now, spread half of the biscuit mixture into a 20×20 cm pan.
- Add 1/3 of the cream.
- Then add the blueberry sauce.
- Add another layer of cream.
- Then add the strawberry sauce.
- Add another layer of cream.
- Finally, cover with the remaining biscuit mixture.
- Refrigerate for at least 3 hours.
- Serve and be sure to let me know how it turns out!