No-bake-yogurt cake with currants

for the base
Put the cookies in the mixer, chop them and mix them with the sugar.

Heat a pan and put the chopped cookies to toast for 2-3 minutes, over medium-high heat, stirring often so they do not burn. Add the chopped butter, melt it and stir well so that it mixes with the cookies.

Spread the toasted cookies all over the bottom of a cake pan lined with parchment paper and create a border about 1.5 cm high. Press well to compact the mixture.

Place in the refrigerator for 30 minutes.

for the cream
Soak the gelatine in cold water.

Cut white chocolate into small pieces and place in a bowl. Heat the milk until it starts to boil and pour it over the chocolate. Stir until the chocolate has melted. Add the mascarpone and SKYR and whisk until smooth.

Wash and dry the lemon and grate the zest. Add the zest and sugar to the mascarpone cream along with the lemon juice and whisk together. Place the gelatine in a small saucepan, without squeezing it, and melt over low heat. When melted, add 2-3 tablespoons of the mascarpone and SKYR cream and stir.

Then pour the mixture into the bowl with the remaining cream, simultaneously working with electric whips to mix everything well.

Finally, whip the cream and incorporate it, using a spatula and movements from the bottom to the top. Pour the cream over the cooled base, spread evenly and place in the refrigerator for at least 5 hours.

for the decoration
After the cooling time has elapsed, wash the currants and lay them on kitchen paper to dry.

Then spread the currants over the cake. Garnish with powdered sugar.