Raspberry yoghurt terrine

This spring yoghurt dessert with raspberries requires no baking and is made with ladyfingers. The whole dessert is prepared in a loaf tin: first lining the tin with ladyfingers, then filling it with the yoghurt mixture and, once set, turning the terrine out onto a serving platter. It looks beautiful and tastes wonderfully of yoghurt and vanilla, while the raspberries provide a refreshing fruity contrast. I decorated mine with lots of fresh raspberries! This yoghurt terrine is really easy to make and completely fuss-free :).

Ingredients for the raspberry yoghurt terrine:

• 18 ladyfingers
• 500 ml double cream, chilled
• 500 g Greek yoghurt, at room temperature
• 80 g icing sugar
• 1 tsp vanilla bean paste
• 15 g powdered gelatine
• 70 ml cold water
• 400 g raspberries, plus extra for decoration

Line a loaf tin measuring 28 × 9 cm at the base and 30.5 × 11 cm at the top with cling film. Arrange the ladyfingers along the sides of the tin, one next to another.

Gently heat half of the yoghurt, stirring, then remove from the heat.

Pour 70 ml cold water over the powdered gelatine and leave to swell for 10 minutes. After this time, place it over a low heat and warm gently, stirring, until the gelatine has completely dissolved, or heat it in the microwave. Do not allow it to boil (the gelatine will lose its setting properties). Remove from the heat, add to the warm yoghurt and mix thoroughly. Leave to cool slightly, but do not allow it to set. Mix the cooled yoghurt with the remaining yoghurt.

Place the double cream, vanilla and icing sugar in the bowl of a mixer and whip until stiff. Add the whipped cream to the yoghurt and gelatine mixture in 3 batches, gently folding with a spatula until combined. Add 400 g raspberries and fold through gently. Transfer the yoghurt mixture to the loaf tin lined with ladyfingers and smooth the surface. Chill in the fridge for several hours, until set.

Once set, remove the dessert from the fridge and trim the ladyfingers so that they are level with the dessert. Carefully remove the terrine from the tin and transfer it to a serving platter. Pour over the thickening white chocolate glaze and arrange the additional raspberries on top. You can also dust with icing sugar.

Ingredients for the white chocolate glaze:

• 50 ml double cream
• 100 g white chocolate, finely chopped

Pour the double cream into a small saucepan. Heat until almost boiling, then remove from the heat. Add the finely chopped white chocolate and leave for 2 minutes. After this time, stir until you have a smooth chocolate sauce. Leave to thicken slightly before using.

The yoghurt terrine should be stored in the fridge, preferably covered with cling film or kept in an airtight food container to prevent it from absorbing odours from the fridge.

Enjoy!