Mascarpone cream with berry salad
- Blend the mascarpone, cream cheese and sugar until smooth. Add the cream and yoghurt and blend briefly.
- Cut a big piece of muslin and wring it out in cold water. Line a large strainer with the muslin and suspend it over a clean bowl. Spoon in the cheese. Tie the ends of the muslin to form a bag, suspend it from a wooden spoon over the bowl and refrigerate overnight. Unmould the cheese and serve with berry salad spooned over the top.
- Berry Salad: put all the ingredients into a saucepan. Bring to the boil and remove from the heat. Transfer to a bowl to cool.