No-Bake Blueberry Mascarpone Cake

1. Line a 26 cm springform pan with parchment paper.

2. Coarsely chop the dark chocolate and melt it in a bowl over a water bath.

3. Mix the cornflakes with the melted chocolate until the flakes are completely coated.

4. Press the mixture into the springform pan to form a base.

5. Chill the base.

6. Wash the blueberries, pat them dry, and set aside about a quarter of the blueberries in the freezer for garnish.

7. Soak the gelatin in cold water for about 5 minutes according to package instructions.

8. Beat the mascarpone, quark, and sugar until smooth.

9. Warm 4-5 tablespoons of the cream mixture in a saucepan over low heat, stirring constantly.

10. Remove the saucepan from the heat and let it cool for a few minutes.

11. Squeeze the soaked gelatin and add it to the warm cream mixture in the saucepan.

12. Let the gelatin dissolve.

13. Pour the gelatin mixture into the remaining cream mixture and mix well.

14. Whip the heavy cream until stiff and gently fold it together with the blueberries into the cream mixture.

15. Spread the cream mixture over the cornflake base, smoothing the top.

16. Chill the cake for at least 1.5 hours.

17. Carefully remove the cake from the springform ring and place it on a cake plate.

18. Garnish with the frozen blueberries.

Serving

1. This cake serves about 12 people.