Select Page



30 minutes + cooling



  • 2½ cups finely ground graham cracker crumbs (200 g)
  • 3/4 cups butter (120 g)
  • 4 Tbsp milk


  • 2¼ cup mascarpone (500 g)
  • 2 dcl whipping cream (0.85 cup)
  • ½ cup powdered sugar (50 g)
  • 4 Tbsp wild blackberry powder by Bobica.hr


  • 2 dcl whipping cream (0.85 cup)
  • Fresh or frozen fruits as desired


Grease a 8½ inch (22 cm) diameter cake mold with butter and cover it with a food safe acetate sheet.

Melt the butter and mix in the graham cracker crumbs and milk. Pour the resulting mixture into the cake mold (not too much force so that it does not stick too much to the bottom) and store in the refrigerator while preparing the cream.

Mix the mascarpone and whipped cream, add in the blackberry powder and sugar and mix well. Put the mixture into the mold on top of the graham cracker crust, even it out and return the cake to the refrigerator.

Whip the whipped cream to the desired density and spread on top of the cake, and garnish with fruit as desired. Leave in the refrigerator for at least 3 hours before serving.