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The very first dessert I ever made Mike (ending the very first meal I ever cooked him) didn’t look all that different from this one right here. Only back then, we weren’t quite as into eco-friendly cooking and staying local as we are now, so the strawberries were in fact no strawberries at all, but kiwi and mango from someplace far away. But the concept was about the same – layers of fresh fruit and yogurt (mixed with mascarpone that first time – I must have sensed Mike’s love for heavy cream early on) and topped with chopped dark chocolate.
With Midsummer celebrations coming up tomorrow, we really just wanted to publish a recipe that won’t take a long time to make, be super complicated or require an extensive list of ingredients. Plus, when you get to enjoy fresh strawberries in season, they really shine the most when eaten as is!
Choose the yogurt type that aligns with your specific dietary preference, and you’ll be good to go. If going for a thinner one (let’s say coconut or oat based yogurt), strain it through a coffee filter for a few hours prior, to get a thicker consistency. The whole dessert is best assembled close to eating for pretty looks and non-soggy toppings. That’s it. Happy Midsummer everyone!
4 small servings or 2 generous
500 g/1 liter strawberries, rinsed, de-stemmed and quartered
4 dl Greek-style yogurt
1 tsp maple syrup
1/4 tsp vanilla powder
2/3 dl toasted, de-skinned hazelnuts (~40 g), roughly chopped
40 g dark chocolate, roughly chopped
A few fresh mint leaves, torn into small pieces
- Stir together yogurt, maple syrup and vanilla powder.
- To assemble: start with a layer of strawberries, followed by a layer of yogurt. Repeat one more time, and then top with nuts, chocolate and fresh mint. Serve right away.