Menu
Odkrywaj Recipes Categories Ingredients Occasions News
PL EN
Yogurt Sweet Plate with Strawberry Nebula - photo 1
← Recipes

Yogurt Sweet Plate with Strawberry Nebula

Desserts Cakes and Bakes 300 min Medium 9 wyświetleń ~56.92 PLN - (0)
Rate:
(0)

Description

A delicate, slightly sweet and tangy cold dessert that combines a creamy base of Greek yogurt and mascarpone with a sandy crust made of buttery biscuits and an intense, slightly tart strawberry sauce. Inspired by the traditional "yogurt cake," but in this version, each element is prepared separately and layered — this way, the dessert retains its freshness and distinct flavor contrasts, as well as an attractive appearance. The dessert is perfect as an elegant ending to a summer meal, a sweet touch at a party, or for blog photos — it looks light, layered, and colorful (creamy layers against the vibrant red of the strawberries). Qualities: velvety cream texture, crumbly buttery base, and shiny strawberry coulis; visually — marbled transitions of the sauce in the cream and fresh fruit on top.

Składniki (14)

Servings:
8
  • Butter cookies 200 g
  • Butter 80 g
  • Natural Greek yogurt 10% 700 g
  • Mascarpone 250 g
  • 30% cream 200 ml
  • Powdered sugar 80 g
  • Gelatin (powder) 12 g
  • Water (for gelatin) 60 ml
  • Lemon juice 30 ml
  • Vanilla extract 5 g
  • Fresh strawberries 600 g
  • Sugar (for sauce and maceration) 60 g
  • ✨ Opcjonalne
  • Strawberry liqueur 30 ml
  • Fresh mint 0.1 pęczków
💰 Szacowany koszt dania: ~56.92 PLN (7.12 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Base

1

Prepare the pan: use a springform pan with a diameter of 22–24 cm or a square pan measuring 20x20 cm. Line the bottom with parchment paper. Crush the biscuits into fine crumbs: place them in a sealed bag and roll with a rolling pin (about 3 minutes) or pulse in a food processor. The cookies should resemble fine sand with a few larger pieces.

Ingredients: Butter cookies
Use a food processor for quicker chopping or fill a large plastic bag and roll it out with a rolling pin. A 24 cm mold gives a lower, larger surface; 20x20 cm — higher layers.
2

Melt the butter: transfer 80 g of butter to a small saucepan and heat over low heat until completely melted (do not boil). Pour the melted butter into the crushed biscuits and mix with a wooden spoon until the mixture is uniform and moist — it should easily stick together when you take it between your fingers.

Ingredients: Butter, Butter cookies
Use a saucepan with a thin bottom or heat the butter in the microwave for 20–30 seconds. Do not overheat the butter; it should be liquid, not burnt.
3

Transfer the cookie dough to the prepared pan and evenly press down with a glass with a flat bottom or the bottom of a small glass — this will create a stable, even base. Place the pan in the refrigerator for 20–30 minutes to allow the base to firm up.

Ingredients: Butter cookies, Butter
Press down firmly, especially at the edges, to prevent the base from crumbling when cutting. Chilling in the fridge (20–30 min) helps the base to set.

Yogurt cream

4

Prepare the gelatin: pour 60 ml of cold water into a small, heatproof bowl, evenly sprinkle 12 g of gelatin over the surface (do not stir) and set aside for 8–10 minutes to allow the gelatin to bloom — the surface should look like a spongy, non-surface crust.

Ingredients: Gelatin (powder), Water (for gelatin)
Use a transparent bowl to observe the swelling. Do not use hot water at the beginning — the gelatin must first swell in cold water.
5

After 8–10 minutes, dissolve the gelatin: gently heat it in a water bath or in the microwave for 10–15 seconds — stir with a spoon until the entire mixture becomes clear and liquid. Do not bring to a boil, as you will lose its gelling properties. Set aside for 2–3 minutes to cool to a lukewarm temperature.

Ingredients: Gelatin (powder)
If you are using a microwave, heat in short bursts and stir in between. A water bath (a bowl in a pot of hot, but not boiling water) is safer.
6

Whip the cream: pour 200 ml of chilled cream into a cold bowl. Whip with a mixer on medium speed for about 2–3 minutes until soft, stable peaks form (soft peaks). Towards the end of whipping, add 40 g of powdered sugar and briefly mix to combine — the cream should be smooth, do not overwhip it to butter.

Ingredients: 30% cream, Powdered sugar
It is best to use a metal bowl chilled in the refrigerator for 10–15 minutes. Be careful not to overbeat the cream; stop when the peaks slightly droop and hold their shape.
7

Prepare the cream base: in a large bowl, place 250 g of mascarpone and 40 g of powdered sugar. Mix with a wooden spoon or spatula for about 1–2 minutes until the cheese becomes smooth (without lumps). Add 700 g of Greek yogurt, 5 g of vanilla extract, and 30 ml of lemon juice. Gently mix until combined — the mixture should be uniform and creamy.

Ingredients: Mascarpone, Powdered sugar, Natural Greek yogurt 10%, Vanilla extract, Lemon juice
Use a silicone spatula for gentle mixing; avoid fast mixing, which can overly aerate the cream and may thin out the structure of the mascarpone.
8

To the lukewarm, melted gelatin (which is not hot), pour in a thin stream a few tablespoons of cream and mix vigorously (tempering), then slowly pour this mixture back into the entire cream, gently mixing with a spatula to evenly distribute the gelatin. Finally, gently fold in the whipped cream using "bottom to top" motions until the mixture becomes smooth and fluffy.

Ingredients: Gelatin (powder), Mascarpone, Natural Greek yogurt 10%, 30% cream
Tempering prevents the formation of lumps from gelatin. Use a wide spatula and stir slowly — the cream should be silky and slightly thickening after a moment.

Strawberry sauce

9

Prepare the coulis: place 450 g of washed strawberries (reserve 150 g for decoration) in a saucepan, add 40 g of sugar and 15 ml of lemon juice. Heat over medium heat for 6–8 minutes, until the fruit softens and releases its juice, stirring occasionally. Remove from heat and blend with an immersion blender until smooth. If you want a very smooth sauce, strain through a sieve, pressing with a spoon.

Ingredients: Fresh strawberries, Sugar (for sauce and maceration), Lemon juice
Make sure the sauce doesn't burn — stir and lower the heat if you see strong bubbling. Straining gives a silky coulis without seeds.
10

Cool the coulis to room temperature (about 20–30 minutes). The consistency should be liquid but slightly thickened, so that it can easily create streaks in the cream. Taste and sweeten with additional teaspoons of sugar if necessary.

Ingredients: Fresh strawberries, Sugar (for sauce and maceration)
The sauce should be cool before coming into contact with the cream, otherwise it may thin it out in places. If you make the sauce in advance, store it in the refrigerator and take it out 30–40 minutes before use.

Maceration (decoration)

11

Cut the remaining 150 g of strawberries in half or into quarters and mix with 20 g of sugar and optionally with 30 ml of strawberry liqueur. Set aside for 10–15 minutes — the sugar and liqueur will draw out the juice and flavor of the fruit.

Ingredients: Fresh strawberries, Sugar (for sauce and maceration), Strawberry liqueur
If you are preparing a dessert for children, skip the liqueur and use a teaspoon of orange juice. The macerated fruits will release juice, which you can also gently drizzle over the top of the dessert.

Assembly and cooling

12

Remove the base from the refrigerator. Pour about half of the yogurt cream onto the chilled base and smooth the surface with a spatula. Drizzle some of the cooled coulis (about 80–120 g) in several places on the cream and gently swirl with a toothpick to create a marbled effect. Pour in the remaining cream and again make a few spots of coulis on top, gently stirring — do not mix completely, we want to maintain color contrasts.

Ingredients: Gelatin (powder), Natural Greek yogurt 10%, Fresh strawberries
Assemble quickly so that the gelatin doesn't start to set rapidly in the bowl; work at room temperature. Use a wide spatula for smoothing and a toothpick for marbling.
13

Cover the dish with plastic wrap or a lid and place it in the refrigerator for at least 4 hours (240 minutes), preferably overnight, to allow the cream to set completely. After chilling, the dessert should be firm when cut and hold its shape.

A minimum of 4 hours is a necessary condition — if you shorten the cooling time, the cream will not set fully and the dessert may spill.

Serving and decoration

14

Remove the cheesecake from the mold: detach the ring of the springform pan or gently lift the bottom of the mold, and carefully transfer it to a plate. Decorate the top with macerated strawberries, drizzle with additional coulis, and garnish with fresh mint leaves (10 g) just before serving to keep them juicy.

Ingredients: Fresh strawberries, Fresh mint, Strawberry liqueur, Lemon juice
Use a sharp knife (warmed with hot water and wiped) to cut portions for clean pieces. Add mint just before serving to preserve its color.

Fun Fact

💡

Yogurt desserts served cold have their roots in Mediterranean cuisines, where yogurt and cream cheeses were combined with local fruits. The addition of mascarpone adds an Italian touch that greatly enhances the creaminess of the classic yogurt dessert.

Best for

letnie przyjęcia uroczyste obiady sesje zdjęciowe na blog kulinarny słodki stół na rodzinne spotkania

Tips

🍽️ Serving

Serve chilled, cut into pieces. For an elegant effect, serve with fresh mint leaves and a thin strip of lemon zest. Portions cut with a sharp knife (warmed each time) will have smooth edges. You can serve by ladling sauce into a small spoon, so each guest can add more coulis to taste.

🥡 Storage

Store in the refrigerator covered with plastic wrap for up to 3 days. Best flavor within 24 hours of preparation. Do not freeze — the texture of the cream will change after thawing. If you are storing pre-cut portions, cover them with plastic wrap to prevent them from absorbing odors from the fridge.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Gingerbread cake with cranberry and mascarpone cream (my style) 180 min

Gingerbread cake with cranberry and mascar...

Cakes and Bakes
Cheesecake in a Jar 240 min

Cheesecake in a Jar

Desserts
Chocolate Block "Sweet Blog" with Coffee and Orange 90 min

Chocolate Block "Sweet Blog" with Coffee a...

Desserts
Ciasto marchewkowe z orzechami 150 min

Ciasto marchewkowe z orzechami

Desery
Fluffy Vanilla Doughnuts from the Oven with Lemon Glaze 50 min

Fluffy Vanilla Doughnuts from the Oven wit...

Desserts
Lemon Easter Cake with Lavender Icing and Candied Peel 180 min

Lemon Easter Cake with Lavender Icing and ...

Cakes and Bakes

Recipe Categories

Desserts
Desserts in: Christmas Eve Dinner

Desserts are a sweet ending to a meal that brings joy to both children and adults. In this category, we present recipes for a variety of sweets - from simple creams and mousses, to elegant panna cottas, and exquisite fruit tarts. Our desserts include both classics of Polish cuisine - fruit jelly,...

See all recipes in this category
Cakes and Bakes
Cakes and Bakes

Homemade cakes and pastries are the heart of Polish culinary tradition - sweet memories from childhood. In our collection, you will find recipes for classic yeast cakes, shortcrust, sponge, and cheesecake. Apple pie, poppy seed cake, gingerbread, Easter babka, chocolate cake, and New York cheesec...

See all recipes in this category
Reklama