This truly is an instant showstopper and super easy to make. Mix up the berries, if you like, by using your favourite or mixed berries
- 250g mascarpone
- 150ml double cream
- 100g natural yoghurt
- 1 tsp vanilla bean paste or extract
- Zest and juice of 1 lemon
- 3 tbsp icing sugar
- 100g blackberries
- 1 ready-made sweet shortcrust pastry case (about 20.5cm)
Put the mascarpone, cream, yoghurt, vanilla and lemon zest into a large bowl, then sift over 2 tablespoons icing sugar. Use a hand-held electric whisk to mix together until just stiff.
In a small food processor, whiz 50g blackberries with the remaining icing sugar and lemon juice. Push the puree through a sieve (discard any pips), then marble through the creamy mixture.
Spoon the mixture into the pastry case, smooth into place and top with the remaining berries.
From Good Housekeeping Express, HarperCollins, £18.99