German Yogurt and Fruit Summer Dessert Recipe
A light German yogurt and fruit dessert is a simple way to end a meal on a sweet note without baking. In many German homes, such layered desserts in glasses appear in summer when there is plenty of fresh fruit. The taste is a bit like Italian semifreddo, but much lighter and quicker to make.
This dessert combines the simplicity of everyday German home cooking with a light, modern feel. Layering yogurt, fruit and biscuits in glasses makes it look elegant with very little effort, and you can easily adapt it to whatever seasonal fruit you have on hand.
Chef's tips
Use well-chilled cream and yogurt so the mixture whips and sets better. If the fruit is very sweet, reduce the amount of powdered sugar so the dessert stays refreshing rather than heavy. For a nicer look in transparent glasses, try to keep the layers even and wipe any smudges from the sides as you go.
How to serve
Serve in individual glasses or small jars, decorated with mint and a few extra pieces of fresh fruit on top. For a more festive version, sprinkle with roasted chopped nuts or almond flakes just before serving so they stay crunchy.
Ingredients
- natural yogurt - 400 g
- cream - 100 ml
- vanillin sugar - 1 packet
- powdered sugar - 2 tablespoons
- strawberries - 200 g
- peach - 2 piece
- tea biscuits - 80 g
- lemon juice - 1 tablespoon
- mint - 4 sprigs
Preparation
- Wash the strawberries, remove the stems and cut into quarters. Wash the peaches, cut in half, remove the stones and dice into small cubes. If you use canned peaches, drain them well.
- Transfer the fruit to a bowl, drizzle with lemon juice and gently mix. Set aside for a few minutes so they release a little juice.
- Put the biscuits into a bag and crush them with a rolling pin or your hand into small pieces, but not completely into powder – small chunks can remain.
- Whip the cream with a mixer until stiff peaks form – beat for 2–3 minutes, until the cream does not run when you turn the bowl upside down.
- In a separate bowl, mix the yogurt, vanillin sugar and powdered sugar until smooth. Then gently fold in the whipped cream using a spoon or spatula so the mixture stays fluffy.
- Prepare 4 glasses or dessert bowls. Sprinkle a layer of crushed biscuits on the bottom of each.
- Spoon a layer of yogurt mixture over the biscuits, then a layer of fruit. Repeat the layers until you use up all the ingredients, finishing with fruit on top.
- Place the glasses in the fridge for at least 30 minutes so the biscuits soften slightly and the flavors meld.
- Before serving, decorate each dessert with fresh mint leaves.
Storage
Store the dessert covered in the fridge and eat within 24 hours. Over time the biscuits will soften more and the fruit will release juice, so the texture will become looser.
