Ingredients

1. Threptin Lite Diskettes – 24 nos.
2. Unsalted butter – 30 to 40 gms
3. Mascarpone cheese – 180 gms
4. Thick set custard – 200 gms
5. Whipped cream – 50 gms
6. Blueberry pulp – 60 gms

METHOD

1. Crush around 10 Threptin Lite Diskettes into a fine powder and mix well with unsalted butter.
2. Prepare a base using this mixture in a square mould. The base thickness should be around 2 to 2.5 mm.
3. Prepare a mixture using mascarpone cheese, set custard, whipped cream, and a portion of the blueberry pulp.
4. Spread the mixture evenly over the prepared base in the mould.
5. Refrigerate for a few hours until set.
6. Remove from the mould and smear blueberry pulp evenly on top.
7. Decorate the sides of the cake with Threptin Lite Diskettes.