Cold cheesecake with mascarpone and yogurt. A dessert with the taste and aroma of elderberry flowers

Desserts prepared cold, without baking, are a perfect proposition for spring and summer sweets.

Yogurt and mascarpone cake with syrup and elderberry flower tincture is not complicated to prepare. It just requires patience while waiting for the gelatin to separate the layers.

If we want to serve the children with dessert or do not want to use alcohol, then instead of the punch tincture, we can add elderberry flower syrup.

Recipe and ingredients for a small 18 cm mold.

INGREDIENTS

BOTTOM

• 7 pieces of oblong biscuits
• 10 ml of lemon juice
• 20 ml wild elderberry flower tincture
• 5 g sugar 10 ml of boiling water

WHITE LAYER

• 10 g of gelatin
• 20 ml of water for gelatin
• 200 ml of mascarpone cheese
• 200 ml of natural yoghurt
• 100 ml of elderberry flower syrup
• 50 g sugar
• 20 ml lemon juice

JELLY

• 10 g of gelatin
• 20 ml of water for gelatin
• 300 ml elderberry flower syrup
• 30 ml of lemon juice
• 170 ml water

PERFORMANCE

1. BOTTOM - Place the biscuits on the bottom of the springform pan. Pour boiling water over the sugar, add lemon juice and tincture. Soak the biscuits with the prepared punch. Put in the fridge.
2. WHITE LAYER - Pour cold water over the gelatin and set aside. Heat the elderberry syrup together with the sugar, remove it from the burner and add the soaked gelatin to the hot one, mix thoroughly. We mix yoghurt, mascarpone, lemon juice, add cooled syrup with gelatin and pour over biscuits. Put it in the fridge for the mixture to solidify.
3. JELLY - Pour the gelatin with cold water and set aside. Heat the elderberry syrup together with the sugar, remove it from the burner and add the soaked gelatin to the hot one, mix thoroughly. Set aside to cool down. When it is slightly firm, gently pour the cake on top. Put it in the fridge, preferably for a few hours.

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