How to make
Mix the mascarpone with the sour cream, vanilla and sugar. Beat to a smooth, homogeneous cream.
In the meantime, dissolve the gelatin in a little cold water and leave for 10 min. to swell. Once ready, melt it in a water bath or for a few sec. in the microwave.
Add it to the mascarpone cream and stir well. Cover the bottom and sides of a cake or terrine form with foil, let it spill out from the edges.
Pour in 1/2 the cream and distribute it evenly. Dip 4 biscotti in the milk and distribute them along the length of the form over the cream.
Arrange part of the blackberries on top. Cover them with the remaining cream. Arrange the rest of the biscotti, dipped in milk, close together on top like a layer.
Cover with the foil that's spilling out from the edges and put in the fridge for about 4 hours. Once ready, take it out. Remove the foil and decorate with the remaining blackberries.
This recipe was adapted from Yoli.
