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Strawberry season is here! If you love strawberries, don’t hesitate and make this delicious and flavor-perfect bomb that everyone will fall for. It’s ideal for a summer refreshment, but also as a tasty dessert with Sunday coffee. It’s light and easy. In thirty minutes it’s ready and you can treat yourself to a great dessert.
Prepare these ingredients
- Strawberries 350 grams
- Caramel cookies or BeBe 100 grams
- White yogurt 400 grams
- White chocolate 1.5 to 2 bars
- Gelatin in a sachet
- Water 50 milliliters
Preparation method
Sprinkle the gelatin — ten grams — into cold water, stir thoroughly and set aside where the gelatin will thicken. The exact time is given on the product packaging. Next, prepare the strawberries. Preferably those that are red.
Step two
Wash the strawberries and slice them into thin slices. Now prepare a deep bowl or, even better, a cake pan lined with cling film. Arrange the slices of strawberries on the sides and on the bottom. Set the prepared pan aside.
Step three
Prepare the cream! Take a larger pot and a smaller pot. Fill the larger one with water and place the smaller one inside it. This creates a water bath. Break the chocolate into the small pot, melt it and mix in the yogurt. If the cream doesn’t seem sweet enough, you can add a little powdered sugar.
Step four
Take the gelatin, dissolve it in the microwave or in a water bath and add it to the chocolate and yogurt. Attention! The gelatin must not boil, otherwise it will lose its properties. Mix thoroughly and you’re almost done.
Step five
Take the pan with the strawberries and spread a small amount of the yogurt filling on the bottom. Then place the cookies you like best on the yogurt. It’s best if you crush or blend the cookies into small pieces. This will cover the entire bottom. On the cookies add another layer of the yogurt filling and also strawberries sliced into pieces. Then again add crushed cookies and the yogurt mixture. The final layer should be yogurt and strawberries. Once you are done, put the cake in the refrigerator for at least three hours. Preferably overnight. Serve the cake chilled — it’s definitely best that way.
