Some days, I don't feel like complicating myself with fancy desserts, but I still want something sweet that doesn't require too much effort and uses what I already have in the fridge. I came up with this idea one day with some yogurt, eggs, and raspberries I found in the freezer, along with some leftover ladyfingers from another cake. It's not hard to make, nor does it require any special technique, but it brings together a few classic ingredients that you usually have at home. It's also great when you're in the mood for something refreshing and light, without baking.
Quick Info
Total time: approximately 3 hours (including cooling)
Preparation time: 40 minutes
Cooling time: 2-3 hours
Servings: 8
Difficulty: easy, requires just a little attention during assembly
Recipe type: quick dessert, no-bake, great for summer or when you have guests
Ingredients
2 eggs
3 Danone natural yogurts (140 g each)
1 packet of strawberry Creme Ole
1 packet of gelatin (10 g)
11 ladyfingers
150 g granulated sugar (preferably finely ground)
150-200 g raspberries (fresh or frozen)
4 tablespoons sugar (for the egg yolks)
150 ml milk
20 liqueur chocolates (classic, not filled)
a pinch of salt
Preparation Method
1. Separate the eggs. Place the yolks in a heat-resistant bowl and the whites in another bowl.
2. Beat the egg whites with a pinch of salt using a mixer until stiff peaks form. Add 2 tablespoons of sugar (from the 150 g) and mix until the sugar is completely dissolved and you have a firm, glossy meringue. Set aside.
3. In a bowl, place the contents of the strawberry Creme Ole packet. Add the yogurts, the remaining sugar (about 148 g, if you added 2 to the egg whites), and the milk. Mix on medium speed until you obtain a smooth, fairly thick cream.
4. The egg yolks and the remaining 2 tablespoons of sugar (from the 4 required in the ingredients list) are placed over a double boiler (above a pot of gently boiling water, ensuring the bowl does not touch the water). Stir constantly until the mixture thickens slightly, binding together and taking on a more intense yellow color. Remove from heat.
5. Soak the gelatin in a little cold water (just enough to cover it) according to the package instructions. Once it has bloomed, melt it over a double boiler or in the microwave (be careful not to let it boil), then quickly incorporate it into the warm egg yolks, stirring vigorously.
6. Add the egg yolk and gelatin mixture to the yogurt and Creme Ole cream. Mix well until fully combined.
7. Gently fold in the beaten egg whites into this cream, mixing from the bottom up to avoid losing volume.
8. Mash the raspberries (about 150-200 g) with a fork, but not too finely. Add them to the cream and mix very gently.
9. Set aside a few raspberries for decoration.
10. Melt the liqueur chocolates over a double boiler. Dip half of the reserved raspberries in the melted chocolate (just as each chocolate gets coated). Place them on parchment paper to set.
11. Take a deeper bowl and line it with plastic wrap. Arrange 8 ladyfingers along the edges, trying to stick them as close to the wall as possible, with the sugared side facing out.
12. Pour half of the cream into the bowl, leveling it off. Drizzle the melted chocolate from the chocolates over the first layer (or spread it with a teaspoon), then add the remaining cream on top. Place the 3 remaining ladyfingers on top of the last layer of cream.
13. Cover everything with plastic wrap and refrigerate the bowl for 2-3 hours or until it sets well.
14. When you want to serve, invert the dessert onto a plate, remove the wrap, and decorate with the chocolate-coated raspberries and, if desired, a little chocolate sauce or whipped cream.
Why I Make This Recipe Often
I love making this dessert because it doesn't require baking, it's not fussy, and I can improvise if I’m missing a few ingredients. Everything comes together quickly, it’s refreshing, and the combination of yogurt and raspberries is just right when you want something lighter after a meal. The ladyfingers also provide some structure, making it easy to slice and preventing it from falling apart when cut.
Tips and Variations
Tips
Use fresh ladyfingers; otherwise, they can get too soggy if they sit in the cream too long.
If using frozen raspberries, let them thaw and drain excess juice to prevent the cream from becoming too runny.
When using a double boiler, don’t leave the egg yolks unattended, as they can curdle suddenly.
Substitutions
You can replace the strawberry Creme Ole with another flavor if you prefer a different taste, but the final texture will change slightly.
Raspberries can be substituted with other berries (blueberries or strawberries) if you don’t have raspberries.
Liqueur chocolates can be omitted or replaced with plain chocolate if you don't have them or prefer not to use alcohol.
Variations
You can add a few drops of vanilla to the yogurt cream if you want a more subtle flavor.
For an alcohol-free version, skip the chocolates and decorate only with fruits.
If you want an individual dessert, layer the mixture in cups or glasses.
Serving Ideas
It can be garnished with whipped cream if you have it on hand.
Add a few mint leaves for a fresh look.
Serve cold, straight from the fridge, as a main dessert after a light meal.
Frequently Asked Questions
How well does the dessert slice after cooling?
It cuts quite cleanly, especially if you've kept it in the fridge for at least 3 hours. The ladyfingers at the base help keep the mixture from spilling when cutting.
Can it be made without ladyfingers?
Yes, but the dessert will be creamier, almost like a mousse. Without the ladyfingers, it should be served in cups.
Do I have to use Creme Ole or can I use something else?
Creme Ole is used here for its texture and quick consistency, but you can try another instant cream powder, though the proportions might change.
Can I use sheet gelatin instead of powdered?
Yes, but adjust the amount according to the instructions: 10 g of powder = 5-6 sheets of gelatin, hydrated normally.
Can I put whole fruits in the cream?
You can, but for easier portioning, it’s better if they are mashed, as large pieces can cause the cream to break when cutting.
Nutritional Values
Estimate for one serving: approximately 220-250 kcal. Carbohydrates: 35-40 g, protein: 7-9 g, fats: 4-6 g. Values vary depending on the type of yogurt, whether you use chocolates or just plain chocolate, as well as the amount of sugar.
Storage and Reheating
Store in the fridge, covered, for up to 2 days. I don’t recommend keeping it longer, as the ladyfingers will become too soggy and the texture will become too soft. It does not freeze well and does not require reheating. If any remains, keep it covered and serve it cold.
Quick Info
Total time: approximately 3 hours (including cooling)
Preparation time: 40 minutes
Cooling time: 2-3 hours
Servings: 8
Difficulty: easy, requires just a little attention during assembly
Recipe type: quick dessert, no-bake, great for summer or when you have guests
Ingredients
2 eggs
3 Danone natural yogurts (140 g each)
1 packet of strawberry Creme Ole
1 packet of gelatin (10 g)
11 ladyfingers
150 g granulated sugar (preferably finely ground)
150-200 g raspberries (fresh or frozen)
4 tablespoons sugar (for the egg yolks)
150 ml milk
20 liqueur chocolates (classic, not filled)
a pinch of salt
Preparation Method
1. Separate the eggs. Place the yolks in a heat-resistant bowl and the whites in another bowl.
2. Beat the egg whites with a pinch of salt using a mixer until stiff peaks form. Add 2 tablespoons of sugar (from the 150 g) and mix until the sugar is completely dissolved and you have a firm, glossy meringue. Set aside.
3. In a bowl, place the contents of the strawberry Creme Ole packet. Add the yogurts, the remaining sugar (about 148 g, if you added 2 to the egg whites), and the milk. Mix on medium speed until you obtain a smooth, fairly thick cream.
4. The egg yolks and the remaining 2 tablespoons of sugar (from the 4 required in the ingredients list) are placed over a double boiler (above a pot of gently boiling water, ensuring the bowl does not touch the water). Stir constantly until the mixture thickens slightly, binding together and taking on a more intense yellow color. Remove from heat.
5. Soak the gelatin in a little cold water (just enough to cover it) according to the package instructions. Once it has bloomed, melt it over a double boiler or in the microwave (be careful not to let it boil), then quickly incorporate it into the warm egg yolks, stirring vigorously.
6. Add the egg yolk and gelatin mixture to the yogurt and Creme Ole cream. Mix well until fully combined.
7. Gently fold in the beaten egg whites into this cream, mixing from the bottom up to avoid losing volume.
8. Mash the raspberries (about 150-200 g) with a fork, but not too finely. Add them to the cream and mix very gently.
9. Set aside a few raspberries for decoration.
10. Melt the liqueur chocolates over a double boiler. Dip half of the reserved raspberries in the melted chocolate (just as each chocolate gets coated). Place them on parchment paper to set.
11. Take a deeper bowl and line it with plastic wrap. Arrange 8 ladyfingers along the edges, trying to stick them as close to the wall as possible, with the sugared side facing out.
12. Pour half of the cream into the bowl, leveling it off. Drizzle the melted chocolate from the chocolates over the first layer (or spread it with a teaspoon), then add the remaining cream on top. Place the 3 remaining ladyfingers on top of the last layer of cream.
13. Cover everything with plastic wrap and refrigerate the bowl for 2-3 hours or until it sets well.
14. When you want to serve, invert the dessert onto a plate, remove the wrap, and decorate with the chocolate-coated raspberries and, if desired, a little chocolate sauce or whipped cream.
Why I Make This Recipe Often
I love making this dessert because it doesn't require baking, it's not fussy, and I can improvise if I’m missing a few ingredients. Everything comes together quickly, it’s refreshing, and the combination of yogurt and raspberries is just right when you want something lighter after a meal. The ladyfingers also provide some structure, making it easy to slice and preventing it from falling apart when cut.
Tips and Variations
Tips
Use fresh ladyfingers; otherwise, they can get too soggy if they sit in the cream too long.
If using frozen raspberries, let them thaw and drain excess juice to prevent the cream from becoming too runny.
When using a double boiler, don’t leave the egg yolks unattended, as they can curdle suddenly.
Substitutions
You can replace the strawberry Creme Ole with another flavor if you prefer a different taste, but the final texture will change slightly.
Raspberries can be substituted with other berries (blueberries or strawberries) if you don’t have raspberries.
Liqueur chocolates can be omitted or replaced with plain chocolate if you don't have them or prefer not to use alcohol.
Variations
You can add a few drops of vanilla to the yogurt cream if you want a more subtle flavor.
For an alcohol-free version, skip the chocolates and decorate only with fruits.
If you want an individual dessert, layer the mixture in cups or glasses.
Serving Ideas
It can be garnished with whipped cream if you have it on hand.
Add a few mint leaves for a fresh look.
Serve cold, straight from the fridge, as a main dessert after a light meal.
Frequently Asked Questions
How well does the dessert slice after cooling?
It cuts quite cleanly, especially if you've kept it in the fridge for at least 3 hours. The ladyfingers at the base help keep the mixture from spilling when cutting.
Can it be made without ladyfingers?
Yes, but the dessert will be creamier, almost like a mousse. Without the ladyfingers, it should be served in cups.
Do I have to use Creme Ole or can I use something else?
Creme Ole is used here for its texture and quick consistency, but you can try another instant cream powder, though the proportions might change.
Can I use sheet gelatin instead of powdered?
Yes, but adjust the amount according to the instructions: 10 g of powder = 5-6 sheets of gelatin, hydrated normally.
Can I put whole fruits in the cream?
You can, but for easier portioning, it’s better if they are mashed, as large pieces can cause the cream to break when cutting.
Nutritional Values
Estimate for one serving: approximately 220-250 kcal. Carbohydrates: 35-40 g, protein: 7-9 g, fats: 4-6 g. Values vary depending on the type of yogurt, whether you use chocolates or just plain chocolate, as well as the amount of sugar.
Storage and Reheating
Store in the fridge, covered, for up to 2 days. I don’t recommend keeping it longer, as the ladyfingers will become too soggy and the texture will become too soft. It does not freeze well and does not require reheating. If any remains, keep it covered and serve it cold.