Finely crumble the biscuits. Allow butter to dissolve. Mix with crumbs.
Press into a cake springform pan lined with parchment paper -(0 26 cm) as a base, put in the refrigerator.
Peel the zest from the lemon in strips. Squeeze the lemon. Mix yogurt, juice of one lemon, cream cheese. Add 6 tbsp water and gelatine fix. Stir in sugar. Whip cream of paradise and prosecco until creamy, fold in. Fill into the mold. Leave to cool for at least 3 hours. Decorate with zest, lemon balm.
Tip: The higher the fat content in the yogurt, the more aromatic and creamy the result!
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