The Berry Yogomisù is a fresh and delicious spoon dessert, perfect for summer. With the heat, you want something quick, light, and at the same time tasty, and this recipe is just ideal!
It is prepared by mixing whole or Greek yogurt (as you prefer) with fresh cream until you obtain a soft and velvety cream.
In between the layers, I add the legendary Pavesini Aloha, a truly delightful limited edition with the tropical taste of mango, coconut, and pineapple. The result? A simple yet impressive dessert; it was greatly appreciated by the family.
If I’ve piqued your interest, try it out right away! And if you haven’t yet, I invite you to follow me on my social channels so you don’t miss the latest news on Facebook and Instagram.
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Summer, All seasons
Ingredients
- 32 Pavesini Aloha (3 snack packs)
- 1 cup Greek yogurt
- 1 cup fresh whipping cream
- 1/3 cup sugar
- 12 oz berries
How to make Berry Yogomisù
In a large bowl, whip the cream until you get a firm consistency.
When it’s ready, add the powdered sugar and blend for a few more seconds.
Finally, incorporate the yogurt and gently mix until you get a smooth and homogeneous cream.
Take some jars or glasses and pour a small amount of the prepared cream at the bottom, which will be the base to place the Pavesini Aloha.
Dip the cookies in milk and place them side by side on top of the cream.
Repeat the layers and finish with a layer of cream and the berries.
Let it rest in the refrigerator for at least 2 hours. Before serving, top each jar with a handful of fresh berries and a few mint leaves. Fresh, delicious, and beautiful to bring to the table!
Storage and tips for Berry Yogomisù
Store in the refrigerator for up to three days. If you want to make changes, you can add dried or fresh fruit; canned fruit is also fine.
