Today I propose a delicious no-bake dessert, with red fruits and biscuits. It is very easy to prepare, you just need to be patient for the cream to set well in the fridge. I used a mix of blackberries and raspberries, but you can use only blackberries or only raspberries, or blueberries, or currants.
Prepare the base. Line the edges of a 26 cm square springform pan with parchment paper.
Mix the condensed milk and water. Dip the ladyfingers in it and arrange them on the bottom of the pan to cover it completely. Using a spoon, evenly pour the remaining milk over the ladyfingers. Set aside.
Prepare the cream. In a small bowl, pour cold water over the powdered gelatin and let it swell for 10 minutes. Then, melt it for 15-20 seconds in the microwave (be careful not to let it boil!).
In a large bowl, whip the cold liquid cream to form stiff peaks.
In another bowl, gently mix the yogurt, sugar, and dissolved gelatin with a spatula. Then, fold this mixture into the whipped cream using the spatula.
Divide the obtained preparation into 2 equal parts (approximately 600 g per part). In the 1st part, add 120 g of crushed cookies and 80 g of coarsely broken pieces of cookies. Mix to incorporate. In the 2nd part, add the red fruits. Gently mix to incorporate.
Spread the cream over the ladyfingers, smoothing the surface. Add the berry cream on top and spread it evenly. Place the cake in the fridge for 2 hours.
After this time, whip 300 g of cold liquid cream into whipped cream with powdered sugar and vanilla extract, and spread it over the surface of the cake.
Sprinkle with grated chocolate.
Finally, refrigerate the cake for at least 4 hours before unmolding and serving (overnight for me).
0 servings
15
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