This Crema al formaggio con more is the perfect in season pud this September.
- 250g blackberries
- 250g mascarpone
- 125g fresh ricotta
- 3 heaped tbsp icing sugar
- 4 sponge fingers
- 1 tbsp chopped almonds
- Wash the blackberries and place in a blender (setting a few aside for decoration). Add the mascarpone, ricotta and sugar, then blitz everything together for 20 seconds or so. Mix for longer if you want the puddings to be smoother. Taste the mixture for sweetness and add extra sugar if necessary.
- Gently spoon the mixture into four serving glasses or bowls and place in the fridge for about 30 minutes. Before serving, decorate with the sponge fingers, almonds and the remaining blackberries.
TIP This dessert can be made with any summer berries. Just treat them as you would the blackberries in this recipe, adjusting the amount of sugar according to taste and the sweetness of the fruit.