Summary

Ingredients

• 1 kg natural yogurt, Greek
• 200 g cream cheese
• 100 g ladyfiners
• 200 ml juice from the rum pot
• 200 g fruit from the rum pot
• 100 g chocolate, chopped
• 3 tablespoon, heaped nut nougat cream (Nutella or similar)
• 1 bag gelatin powder (9 g), or agar-agar
• 70 g suar, or more if you like
• Chocolate flakes for garnish

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Instructions

1. Place a layer of ladyfingers in a shallow bowl (baking dish) and drizzle with rumtopf liquid.
2. Mix the yoghurt, cream cheese, sugar, nut nougat cream, the rest of the rum pot liquid and the chocolate well. Now you should taste the mass, if you prefer it a little sweeter, you can add sugar.
3. Put the gelatin powder in about 50 ml of cold water, then heat it in the microwave or a saucepan (be careful, don`t boil), then add to the yoghurt mixture and stir well.
4. Spread about half of the yoghurt mixture on the ladyfingers. Place the rumtop fruits cut into small pieces and cover with the rest of the yoghurt mixture.
5. Garnish with chocolate flakes and place in the fridge for at least 3 hours.
6. Remarks:
7. Of course, you can also fill the dessert in small bowls. To do this, put the ladyfingers cut into pieces in the bowls at the bottom. They can also be left out.
8. If you don`t want the dessert to be solid, you can reduce the amount of gelatine or even leave it out entirely.
9. The rum pot can be replaced by, for example, pickled cherries or other fruits marinated in rum for a few hours, but the taste will be different. When children eat with them, they can only eat canned fruit without alcohol.
10. The recipe is quite flexible in terms of the amount of sugar, gelatine or rum fruits, but as the recipe is described, it is the variant that I personally like best.