No Bake Raspberry Yogurt Zebra Cake

A fresh summer fruit dessert that's as delicious as it look. With raspberries, cream and creamy yogurt, there will be calls for second helping!. This can also be an elegant winter dessert, very light and soft, perfect for the Christmas dinner table.

This cake has the zebra effect, by topping with alternating layers of yogurt almond mousse with raspberry yogurt mousse. The cake is topped with a shinny raspberry jelly, making it a beautiful and impressive festive cake. 

Ingredients:

Oreo Crust:

• 200g Oreo biscuits
• 60g butter, melted
• ½ tsp almond extract

Raspberry Yogurt Mousse:

• 300g fresh or frozen raspberries
• 70g sugar
• 1tbsp lemon juice
• 7g gelatine powder
• 3 tbsp cold water
• 180g Greek yogurt
• 180g double cream

Yogurt Almond Mousse:

• 300g Greek yogurt
• 60g icing sugar
• 1tsp almond extract
• 7g gelatine powder
• 3 tbsp cold water
• 300g double cream

Raspberry Jelly:

• 150g fresh or frozen raspberries
• 30g sugar
• 1 tsp gelatine powder
• 1 tbsp cold water

Decorating:

• double cream
• fresh raspberries
• mini meringue, shop bought will do

Method:

Prepare raspberry sauce: In a small saucepan, add raspberries, sugar and lemon juice and bring to a boil over medium-high heat, stirring constantly. Simmer for about 10-15 minutes or until thickens. Remove from heat, sieve to remove seeds and set aside to cool down until ready to use. 

Prepare the Oreo crust: Line the sides of a round 8 inch springform pan with an acetate sheets and line the bottom of the pan with baking paper. 

Place the Oreo biscuits into the bowl of a food processor and crush until crumbs from. Add melted butter and almond extract and mix until evenly moistened.

Press the mixture into the bottom of the pan using the back of a spoon. Refrigerate until the filling is prepared.

Prepare raspberry yogurt mousse: Dissolve gelatine in cold water and let it bloom for about 5 to 10 minutes. Dissolve gelatine over low heat, pour over the raspberry puree. Mix to combine. Add yogurt and mix to combine.

In another bowl, whip the chilled double cream until stiff peaks form. Gently fold the whipped cream into the raspberry yogurt mixture. Set aside until ready to use.

Prepare yogurt almond mousse: Dissolve gelatine in cold water and let it bloom for about 5-10 minutes.

Meanwhile in a bowl,  mix yogurt and almond extract and icing sugar.

Dissolve gelatine over low heat, pour over the yogurt mixture. Mix to combine.

In another bowl, whip chilled double cream until stiff peaks form. Gently fold the whipped cream into the yogurt mixture.

Alternate spoons of raspberry mousse and yogurt mousse until all filling is done. 

Tap the pan a few times on your table top and smooth the top.

Refrigerate the cake until the raspberry jelly is ready.

Prepare the raspberry jelly: Dissolve gelatine in 1 tbsp cold water and let it bloom for about 5-10 minutes. Place raspberries and sugar in a small saucepan and place over medium heat, bring to a boil and cook for 2 minutes. Remove from heat and sieve to remove seeds. Dissolve gelatine over low heat and pour over raspberry sauce and mix to combine. Spread the jelly over the top of the cake. 

Refrigerate the cake for at least 4-6 hours or preferably overnight, to set before serving.

Decorate with whipped cream, fresh raspberries and mini meringue.

ENJOY!!!!