Summary

Ingredients

• 1 cup mascarpone, (250g)
• 2 cups yoghurt, natural (150g each)
• 4 tablespoon sugar
• 6 tablespoon lemon juice
• 1 cup cream, (200g)
• 100 g ladyfiners
• 50 ml syrup, (lemon balm)
• 54 ball / n confectionery, (Giotto balls)

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Instructions

1. For the cream, mix the mascarpone, yoghurt, sugar and lemon juice (hand mixer only low, mascarpone should not be beaten too long).
2. Whip the cream until stiff and stir into the cream. Possibly add lemon juice depending on your taste.
3. Line a mold with ladyfingers and drizzle with lemon balm syrup. Spread a thin layer of cream over the biscuits and distribute 36 Giottos evenly on top. Carefully pour the rest of the cream over the Giottos (so that they don`t slip) and leave it to soak in the refrigerator overnight.
4. Just before serving, distribute the remaining Giottos on the individual portions (or on the whole bowl for the buffet).