Yogurt and Berry Ice Cream Cake

Method

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1. Cook 250 g of mixed berries with 100 g of sugar for 5-6 minutes, stirring.
2. Blend the cooked berries with an immersion blender and let the purée cool completely.
3. Whip the fresh cream with an electric mixer.
4. Add the Greek yogurt and condensed milk to the whipped cream and gently mix.
5. Fold the cooled berry purée into the cream mixture until smooth and evenly combined.
6. Line the bottom of an 18×28 cm springform pan with parchment paper.
7. Dip the biscuits in milk and arrange a first layer in the pan.
8. Cover the biscuit layer with half of the ice cream mixture and smooth the surface.
9. Add a second layer of milk-soaked biscuits and cover with the remaining cream, then smooth.
10. Freeze the cake for at least 3 hours until completely firm.
11. Carefully remove the cake from the pan, place on a serving plate and decorate with the 50 g of reserved berries.
12. Let the cake sit briefly at room temperature before slicing for easier serving.

Buon appetito!

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