YOGURT PARFAIT (yellow)

17381 YOGURT PARFAIT INGREDIENTS 4 PEOPLE 500 g cheese, 50 g of fresh butter 180 g sugar, 50 g of mascarpone, 3 egg yolks, a jar of yoghurt, 100 g of toasted almonds, 3 tablespoons of sultanas, a sachet of vanilla, possibly some candies for decoration.

Collect the yolks in a bowl, add sugar and sbatteteli with a whisk until foamy; Add the softened butter in a water bath, the mascarpone and continue to whip the mixture, kneading with the whisk for another ten minutes.

Finally, add the sieved ricotta, and yogurt.

Mix well the cream flavoured with vanilla and completed with the sultanas (formerly is soaked in warm water and well squeezed) and chopped almonds.

A mould cake-lined with a sheet of greaseproof paper, fill it with the mixture preparation and livellatene the surface with a slightly damp knife.

Pass the jar in the freezer for about two hours.

Before you pour the cake on a plate place the mold in a bowl of boiling water and, after a few moments, turn it upside down on a plate, remove the greaseproof paper and decorate as desired with candies.