Blue easter cream cheese dessert with raspberry

All the ingredients must be at room temperature.

• In a bowl, beat the egg with sugar, add cream, and mix. Put on a low heat and bring to a boil, stirring constantly with a whisk so that the mixture does not burn!
• As soon as bubbles appear, immediately remove the pan from the heat so that the egg does not boil! Cool the mixture.
• In a separate bowl, beat the butter, then add the cream cheese, mascarpone and vanilla extract. Beat again until smooth.
• Add the custard to the cheese mixture, straining through a sieve so that there are no lumps. Beat with a mixer until smooth.
• Add the raspberries to the mixture and mix gently with a spatula. *If you have it frozen, then don't defrost it!
• Moisten gauze with water and squeeze well. Gently spread the gauze folded in two layers over the entire Easter dessert mold so that it fits snugly against the walls (the narrow part should be at the bottom)! The more carefully you spread the gauze, the more beautiful the pattern will be.
• Transfer the cheese dessert mass into the mold slightly protruding beyond the edges (with a slide), as the mass will settle a little in the process.
• If you want to paint the dessert in layers, then first transfer the white part to the mold, then add the dye (0.5 tsp) to the remaining mass, mix and lay out the next layer. Then add more dye (1 tsp) - mix and lay out the last layer.
• Put the mold ON a bowl (excess liquid will drain into it), put a load on top and put it in the rfridge for 10-12 hours (better overnight).
• After a while, carefully disassemble the structure and remove the dessert from the mold! You can store the finished dessert for up to 3 days in the fridge in a closed container so that it does not wind up and dry out.

If you do not have blue spirulina, then  the dessert can be colored with berry puree.

• For this, mash the berries with a blender, and drain the juice. Add sugar to the puree, and cook over low heat for 2-3 minutes, and then cool. Strain through a sieve to get rid of the seeds.
• Enter the berry puree into the cheese mass in whole or in parts, following the sequence described above, each time beating the mass until smooth.