Jarred Red Fruit Tiramisu with Organic Yogurt

Ingredients

• 200 g Pink biscuits (type Petit Beurre or ladyfingers) (Break into coarse pieces)
• 250 g Mascarpone (At room temperature)
• 125 g Organic plain yogurt (A 125 g pot, neutral flavor)
• 125 g Red fruit yogurt (blackberry) (Blackberry flavour, no pieces)
• 2 pcs Eggs (Separate whites from yolks)
• 2 c. à soupe Granulated sugar (To stabilise the egg whites)
• 200 g Mixed red berries (blueberries, blackberries) (Fresh or frozen, thawed)
• 2 c. à soupe Speculoos powder (To add crunch and flavour)

Instructions

1. Separate the eggs

   Crack the two eggs and separate the whites from the yolks into two separate bowls.

   Time: PT2M

2. Whip the egg whites

   Using an electric whisk, beat the egg whites until stiff peaks form, adding the granulated sugar gradually.

   Time: PT5M

3. Prepare the mascarpone and yogurt cream

   In the main bowl, mix the mascarpone, both yogurts (plain and blackberry) and the egg yolks until a smooth texture is achieved.

   Time: PT5M

4. Fold in the whipped egg whites

   Gently add the whipped whites to the previous mixture, lifting the mass with the spatula until the mixture is homogeneous and airy.

   Time: PT2M

5. Assemble the jars

   In each jar, place a first layer of crumbled biscuits, add a layer of mascarpone cream, then a layer of red berries, repeat the operation to obtain 4 distinct layers. Sprinkle the top with speculoos powder.

   Time: PT5M

6. Chill

   Close the jars and place them in the refrigerator for at least 1 hour so the flavours meld and the texture firms up.

   Time: PT1H

   Temperature: 4°C

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

10 g

Fiber

3 g