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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
For 1 cake tin (approx. 20 cm), rinsed out with cold water and lined with cling film
How it's done
In a pan, mix the blackberries with all the other ingredients up to and including the dessert wine, cover and cook for approx. 5 mins. Remove the lid and continue to cook for approx. 5 mins. Remove the cinnamon stick, crush the blackberries with a fork.
Mix the mascarpone, yoghurt and icing sugar until smooth, then transfer to a piping bag with a smooth nozzle (approx. 10 mm in diameter).
Place ½ of the sponge fingers (sugar side down) in the prepared dish. Cover with ½ of the blackberry mixture, pipe ½ of the mascarpone cream on top and add ½ of the fresh blackberries. Repeat the layers using the remaining ingredients, finish with the fresh blackberries.
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