2 egg yolks
200g of mascarpone cheese
50g of sugar
80g of low-fat yoghurt
Wild berries
Bitter cocoa


Using an electric whisk, whip the egg yolks with the sugar and, once you obtain a dense and creamy mixture, add yoghurt and mascarpone. Whip and mix with a spatula. Place the Pavesini (without wetting them) inside the rim of a pastry cup, put some cream on the bottom in order to keep the biscuits firm. Make a first layer with the Pavesini, wet with the coffee, continue with the mascarpone cream using a sac a poche. Repeat the process ending with the cream pulled smooth. Sprinkle with bitter cocoa and decorate with berries.