Dessert À La Karin

Summary

Ingredients

For the pudding:

• 1 bag chocolate pudding powder
• 500 ml milk
• 50 grams sugar
• 1 packet ladyfingers
• some liqueur, e.g., Amarula / Baileys (can, but does not have to), alternatively 1 tablespoon milk
• Fruit your choice, frozen and not thawed

For the cream:

• 1 cup cream, 200 g
• 250 g yourt
• Chocolate sprinkles
• cinnamon powder
• Vanilla, from the mill
• sugar

To garnish:

• Cocoa powder, brown sugar or chocolate flakes, optional

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Instructions

1. Cook the chocolate pudding with the milk and sugar according to the instructions on the packet and put in a container to cool. To avoid skin formation, put some cling film directly on the pudding.
2. Grind the ladyfingers until they have the consistency of breadcrumbs.
3. Now whip the cream and fold into the yogurt. Stir in chocolate sprinkles and season with cinnamon, vanilla and sugar.
4. As soon as the pudding is cold, you can start layering:
5. First, divide the ladyfingers into small glasses. Sprinkle this with the liqueur (especially if no fruit is used, so that it is well soaked and not so dusty later on). Alcohol-free variant would be 1 tablespoon milk. Now the fruit, then the pudding and then layer the cream on top. If you want, you can garnish with cocoa powder, brown sugar or chocolate shavings.