Crostata allo Yogurt con Frutti di Bosco
No-bake yogurt crostata with mixed berries
A fresh, no-bake crostata showcasing vibrant forest berries on a creamy yogurt-mascarpone filling over a crisp biscuit base.
Equipment
Ingredients
Base
dry biscuits (crushed)
300 g
butter (melted)
150 g
Cream Filling
mascarpone (room temperature)
250 g
greek yogurt (cold)
200 g
whipping cream (cold, sweetened)
300 ml
Decoration
raspberries (fresh)
150 g
blueberries (fresh)
150 g
blackberries (fresh)
100 g
cherries (fresh)
150 g
redcurrants (fresh)
50 g
Instructions
Prepare the biscuit base
Crush the biscuits and mix with melted butter. Press the mixture firmly into the bottom and sides of a 24 cm tart pan and chill until firm.
Make the yogurt cream
Whisk together mascarpone, Greek yogurt and chilled sweetened cream until smooth and velvety.
Assemble the crostata
Spread the cream filling evenly over the chilled biscuit base and level with a spatula.
Decorate with berries
Arrange raspberries, blueberries, blackberries, cherries and redcurrants in colour groups to create a vibrant palette effect.
Chill before serving
Refrigerate the finished crostata for at least 30 minutes to allow flavours to settle.
Original recipe
Storage
Best consumed within 48 hours. Keep covered to prevent drying out.
Notes
• Use very cold cream for best texture
• Decorate just before serving for freshest appearance
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