Summer fruit salad under a mascarpone-yoghurt cap

Name: Summer fruit salad under a mascarpone-yoghurt cap
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 7-10 Tbsp grated peel of 1 untreated orange; 7-10 Tbsp squeezed juice of 2 oranges; 6 TABLESPOONS Sugar; 250 g Currants; 250 g Blueberries; 3 Apricots; 250 g Mascarpone; 150 g Whole milk yoghurt; 1 package Vanillin sugar

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

7-10 Tbsp grated peel of 1 untreated orange
7-10 Tbsp squeezed juice of 2 oranges
6 TABLESPOONS Sugar
250 g Currants
250 g Blueberries
3 Apricots
250 g Mascarpone
150 g Whole milk yoghurt
1 package Vanillin sugar

Directions

1
Put the orange zest and juice with 3 tbsp. sugar in a small pot. Bring to the boil, boil down for about 5 minutes until syrupy. Remove from the heat and let it cool down.
2
Wash and drain the berries, remove the currants from the panicles. Wash apricots, cut in half and remove stone. Dice the apricots finely. Mix the fruits with half of the syrup
3
Stir mascarpone, yoghurt, vanilla sugar and 3 tbsp. sugar until smooth. Distribute fruit salad in 4 glasses. Put cream on top and sprinkle with remaining syrup. Keep cool until serving