2 egg yolks
200 g (200 ml) mascarpone cheese
100 g (160 ml) fresh blueberries (strawberries, or raspberries could be used).
Mascarpone originated in the Lombardy region of Northern Italy during the Renaissance. It is ivory-coloured, exceptionally smooth, and an easily spreadable fresh cream cheese. The flavour is milky and slightly sweet. The rich, buttery texture comes from the high butterfat content. Mascarpone generally comes in tubs, and it should remain refrigerated. Check the "use by" date on the package for storage time, but it's generally a week.
All the best Jan