Mascarpone Cream with Blackberries

Soak red gelatin in cold water. Boil blackberries with powdered sugar and juice of one lemon, crush, boil for 5 minutes. Strain the mixture through a fine sieve, allow the dripping wet gelatine to melt and cool. Soak white gelatine. Beat egg yolks with powdered sugar, vanilla sugar and juice of one lemon until creamy. Allow gelatine to melt at low temperature and fold in. Fold in the mascarpone. Whip the cream until stiff, fold into the cream and leave to cool for 20 minutes. Coarsely chop the dark chocolate. Coarsely crumble meringues. Layer the blackberries, berry sauce, chocolate and meringue in glasses and leave to cool for 30 minutes.

Tip: Use better chocolate – the more delicious the result!

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