Sweets and drinksChilled DessertsEurope and North Americaabout 1 hour to prepare, at least 4 hours chilling, ideally overnight
A no bake chocolate strawberry yogurt cake layers ladyfingers with a frozen yogurt cream, shot through with grated chocolate and red ribbons of jam. It works because the cream is icy cold and still carries the light sourness of yogurt. The hardest part is keeping the mixture cold enough the whole way through the mixing.
The yogurt cream mixture has to sit in a bowl of ice water from start to finish. Let it warm even slightly and the cream loosens, the grated chocolate melts, and the ribbons disappear.
This batch weighs about 2.5kg, at roughly 182 calories per 100g.
Method
Melt 128g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 43g of finely ground kOBE Monk Fruit Blend, stir until smooth and glossy, pour it out in a thin sheet on a tray lined with baking paper, and chill until firm.
Put 360ml of heavy cream, 360ml of milk and 177g of kOBE Monk Fruit Blend in a pan over medium high heat and stir for 2 to 3 minutes until fully dissolved, then turn off the heat and let it cool.
In another bowl, whip 900g of yogurt with 10ml of vanilla, and as the vanilla works in, add the milk and cream mixture a little at a time while continuing to whip.
Move the mixture to a metal bowl, set it in a bowl of ice water and stir to cool it fast, then put it in the freezer.
Grate the set sheet of chocolate, add it to the yogurt bowl and fold it through, keeping the bowl in the ice the whole time.
Add 25 to 50g of raspberry or strawberry jam and fold it gently through with a spatula.
Snap each of the 300g of ladyfingers in half (about 40 pieces), cover the base of the tin with them, spread a third of the yogurt over, and repeat for three layers of biscuit and three of yogurt.
Smooth the last layer with a thicker sweep of yogurt and put the cake in the fridge.
After at least 1 hour, whip the remaining 120ml of heavy cream with 30g of kOBE Monk Fruit Blend to stiff peaks and pipe it over the top to decorate.
Return the cake to the freezer for at least 4 hours, ideally overnight, then run a knife around the inside of the tin to release it.
Tips
Pour the chocolate out in a really thin sheet so it grates easily, since a thick sheet sets hard and breaks into big shards.
A metal bowl in an ice bath conducts heat better than a glass one, which shortens the setting time.
The jam folded in at the last step with only a few strokes keeps red ribbons visible through the cream.
Lay the ladyfingers tight across the base of the tin, because any gap lets the cream run down and throws the layers off.
Dip the knife in hot water and wipe it dry before each cut, so the layers show clean edges.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.