Mascarpone, yogurt and ricotta cake with blueberries, a perfect recipe for summer days, refreshing, ready in the blink of an eye, and you can change the fruit to your liking.
Let me tell you how this recipe was invented. I was looking for an idea how to use up all the dairy products I had in the fridge just 3 days before going on vacation. There were 2 packages of mascarpone, 1 package of ricotta and lots of yogurt. I needed mascarpone for one cake that I will share with you (if any luck, recipe will be published this month), which ingredients I eventually changed at the last minute (and I’m glad I did, because it wouldn’t be for this wonderful cake), the ricotta was planned for ricotta and spinach dumplings (and as it is with me and planning, it’s never the way I imagine), and yogurt is a permanent resident of our fridge. With the addition of gelatin, a bit of sugar and lemon, I came up with a extra delicious cake.
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