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200 g fresh berries of your choice
150 g mascarpone
3 tbsp icing sugar
1 pinch of salt
4 g matcha-teapowder
Allergens highlighted in Bold
Wash berries if necessary and dry off on kitchen paper. Mash the berries on a plate with a fork and add a tablespoon icing sugar.
Mix mascarpone, the rest of the icing sugar, a bit of salt and matcha-teapowder in a bowl.
Alternate layers of mascarpone and mashed berries in the moulds and place a wooden stick, ice sticks or small teaspoons in the middle.
Deep-freeze for minimum of four hours.
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