Creamy forest fruit pie

Line the wall and bottom of the spring form with baking paper. Tumble the cookies. Melt the butter and mix through the fine cookie crumbs.

Squeeze out the mass over the bottom of the cake pan and leave to set in the refrigerator for at least 30 minutes.

In the meantime, heat the blueberries, blackberries, caster sugar and a splash of water in a pan. Cook gently for 10 minutes on low heat.

Rub through a sieve and allow the puree to cool.

Soak the gelatine in cold water for 5 minutes. Clean the lemon, grate the yellow skin and squeeze out the fruit.

Heat the lemon juice in a pan (do not boil). Squeeze out the gelatin. Remove the pan from the heat and dissolve the gelatine.

Allow to cool slightly. Beat in a bowl the mascarpone, yogurt and whipped cream with the sugar until smooth.

Stir in the gelatine and lemon zest well. Pour the fruit puree into the mascarpone mixture and scoop a few strokes with a spatula (marble effect).

Carefully pour the mixture over the cake base and let the cake stiffen in the refrigerator for at least 3 hours.

Remove the edge of the spring form. Cut the cake into 8 points in a hot water dipped knife. Garnish with the berries and blackberries.