200 gr fresh berries of your choice
150 gr mascarpone
3 tbsp icing sugar
1 pinch of salt
4 gr matcha-teapowder
Wash berries if necessary and dry off on kitchen paper. Mash the berries on a plate with a fork and add a tablespoon icing sugar.
Mix mascarpone, the rest of the icing sugar, a bit of salt and matcha-teapowder in a bowl.
Alternate layers of mascarpone and mashed berries in the forms and place a wooden stick, ice sticks or small teaspoons in the middle. If necessary close ice-pops. Deep-freeze for four hours.