10 cantuccini biscuits
100gr of unsalted butter
150 gr of sugar
300 gr of ‘Requeijao” cheese (if difficult to source, use Italian ricotta)
200 ml of double cream
100 ml of plain yoghurt
1 drop of vanilla essence
1 tbsp of corn flour
300 gr of mix berries (strawberries, blueberries, raspberries, blackberries)
100 gr of blackberry jam (blueberry or raspberry works too)
Pre-heat the oven at 190 ºC.
Crush the cantuccini biscuits. In a bowl, melt the butter and mix in the crush biscuits so that you end up with a coarse paste. Line a spring form with this paste and place in the oven for 15 minutes. Remove from the oven.
Meanwhile, in a bowl beat the eggs with the sugar. Add in the “requeijao” (or the ricotta), the cream and the plain yoghurt. Beat everything very well until smooth. Mix in the cornflour and the vanilla essence and continue beating. Fold in the jam and transfer this mixture into the spring form. Place in the oven for 40 minutes until slightly risen and golden. Remove from the oven. Let it cool down completely. Decorate on top with the mix of berries, some spoonfulls of jam and dust with icing sugar. Place in the fridge for a couple of hours before serving.