The following ingredients are required for the base and preparation:
50 mL softened butter
170 g crushed biscuit
2 teaspoons honey

Melt the butter over low heat, cool slightly, and combine with the ground biscuits.
2 tablespoons honey can be added if desired.
Mix everything together and pour into an 18 cm mold lined with acetate.
Set aside in the refrigerator while you make the cream.

Blueberry juice preparation:

Combine 200 g frozen blueberries and 60 g sugar.
Cook for 4 to 5 minutes, stirring occasionally, over low heat.
Allow the fruit juice to cool after removing it from the heat.
If desired, strain it to remove the berries.

Ingredients for the cream and its preparation:

Mascarpone (250g)
250 g grcki (natural yogurt)
35% whipped cream, 300 mL
5 gram listica gelatin
Powdered sugar (70 g)
3 tbsp freshly squeezed lemon

Soak gelatin for at least 10 minutes in cold water.
Place the mascarpone in a clean container at room temperature and stir it with a spoon.
Add natural yogurt, which should be at room temperature as well.
Using a spatula, combine with the mascarpone.
In a separate bowl, combine cold coleslaw cream and powdered sugar.

It should be frothy rather than hard.
With a spatula, combine the mascarpone and yogurt.
Add 3 tablespoons of freshly squeezed lemon juice.
Drain the gelatin, warm it enough to dissolve it, then stir in 2 tablespoons of cream.
Combine with gelatin.
Then, quickly pour it into the cream and mix to blend.
Mix in the blueberry juice using a spatula.
Pour the cream over the foundation and allow it to thicken somewhat.
More chocolate ganache was poured over the cream.
Return it to the refrigerator, preferably overnight, to allow the cream to thicken and cool fully.
Then savor the wonderful taste.