Yogurt Cream with Hollermus

For the yogurt cream with elderberry puree, wash, sort, cook and strain the elderberries. Mix the puree with the red wine and reduce by a third, add the preserving sugar, bring to the boil briefly and allow to cool again.

Mix yogurt with mascarpone, sweeten with honey and vanilla paste. Chop the cantuccini a bit and divide them among 4 dessert glasses, put hollermus on top, then fill with the yogurt mixture, decorate with the small cookies.

Chill the yogurt cream with hollermus for at least 1 hour.

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