The strawberry jam and yogurt dessert, served with fancy chocolate cookie spoons, is so easy to make, yet so delicious… find this and many more recipes with pictures on the English version of the Giallozafferano App http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8 (or Android https://play.google.com/store/apps/details?id=it.banzai.media.gzricette&hl=it)
Start by making the chocolate sablé dough: in a bowl, combine 2 egg yolks, the sugar and a pinch of salt and beat until you have a light and fluffy mixture. Now add the softened butter and beat again. Sift in the dry ingredients, that is cocoa powder, flour and baking powder and bring the dough together. Once smooth, wrap the dough in cling film, flatten it out a bit and place in the fridge to cool for about half an hour.
Next, prepare the yogurt mixture, very easy to make: take Greek yogurt, which is naturally thick and add the seeds from a vanilla pod; stir well to evenly distribute the seeds and release the flavour of the vanilla. Transfer the yogurt mixture to a pastry bag and place in the fridge.
When the dough is firm, roll it out between two pieces of parchment paper to a thickness of about ¼ inch (½ cm). Put some flour in a plate and dip your spoon cookie cutter in flour to keep it from sticking to the dough. Bake the cookies in a preheated static oven at 350°F (180°C) for about 10 minutes. Continue until all the dough is used up.
I’ll serve the dessert in shot glasses: here’s the yogurt mixture, put the strawberry jam in a pastry bag and get ready to assemble. You need 4 shot glasses, so you can crumble some of the cookie spoons: the cookie crumbs will add crispness to the dessert. Cut off the corner of both bags and put the dessert together: start with a layer of yogurt, sprinkle with the chocolate cookie crumbs, a layer of strawberry jam, another layer of yogurt, more cookie crumbs and finish with the strawberry jam. Drizzle the yogurt on top, a few crumbs, and here it is. Repeat until the ingredients are used up. And while I’m filling the remaining shot glasses, let’s see together the ingredients needed for this recipe.
For 16 cookies
– 2 egg yolks
– just under ⅓ cup (60 g) of sugar
– ½ cup (60 g) of cake flour
– 4 ⅔ tbsp (25 g) of cocoa powder
– ⅔ tsp (3 g) of baking powder
– ¾ tbsp (10 g) of softened butter
– 1 pinch of salt
For 4 ⅓-cup (80 ml) capacity shot glasses
– 1 ¼ cups (250 g) of Greek yogurt
– the seeds of a vanilla pod
– ⅔ cup (200 g) of strawberry jam
– mint leaves