1 punnet of raspberries and a few blueberries
2 tablespoons fresh mascarpone cheese
2 tablespoons of Greek yoghurt
1 generous spoonful of icing sugar
Mint leaves
Blend half of the raspberries into a puree.
In a bowl, whisk the mascarpone cheese with the yoghurt and icing sugar. Add the blended raspberry mixture. Once well blended, pour the cream into a pastry bag with a star-shaped nozzle.
Heat up two piadina and cut them into 4 slices each.
Place the cream on the 4 slices, add a few raspberries cut in half and also a few blueberries.
Cover with another triangle of piadina and decorate the surface with cream, mint, blueberries and icing sugar.
