Summer Mascarpone Yogurt Delight – Light and Creamy No-Bake Treat is a luscious, easy-to-make summer dessert blending mascarpone and yogurt into velvety layers. Perfect for bloggers seeking a refreshing, no-bake treat that’s both elegant and quick. Delight readers with this chilled, fruity cream served in individual glasses—ideal for hot days and summer gatherings.
Summer Mascarpone Yogurt Delight – Light and Creamy No-Bake Treat
Course: Recipes, DessertsDifficulty: Easy5
servings15
minutes2
hours450
kcal2
hours15
minutesThis Summer Mascarpone Yogurt Delight is a refreshing no-bake dessert, perfect for warm days when you crave something light, creamy, and easy to prepare. Layers of mascarpone-and-yogurt cream alternate with sweet jam and crumbled ladyfingers, creating a delightful contrast of textures and flavors. Chilled to perfection, it’s elegant enough for guests yet simple enough for everyday treats.
Equipment
Electric mixer
Measuring cups and spoons
Wide glass serving cups (≈ 150 ml each)
Spoon for layering
Refrigerator for chilling
Ingredients
6 ladyfinger biscuits, crumbled (~of your choice)
250 g mascarpone cheese
150 g powdered sugar (½ cup)
500 g plain yogurt
~100 g wild strawberry jam (or other fruit jam) total, for layering (about 1 tsp per layer)
~100 g fresh blueberries total (for topping)
Fresh mint leaves (for garnish)
Directions
- Preparation
In a bowl, crumble the ladyfingers until fine bits and crumbs are ready. In another bowl, combine mascarpone with powdered sugar using the electric mixer. Mix on low speed. Stop when sugar fully dissolves. Then pour in the yogurt. Continue mixing until the cream is smooth and homogeneous. It becomes light, thick, and airy. - Cooking (Assembly)
Grab the 150 ml glass cups. Spoon a layer of crumbled biscuits into each bottom. The crumbs form the foundation. Then gently add a spoonful of the mascarpone-yogurt cream atop the crumbs. Even spread gives structure. Add a teaspoon of wild strawberry jam (or chosen jam). This introduces a sweet, fruity burst. Next, spoon another layer of cream. Repeat layering as needed until the glass is nearly full.
- Finishing Touches
Top each filled glass with fresh blueberries, distributing evenly. Add a sprig or leaf of fresh mint on top for aroma, color, and freshness. This elevates both taste and presentation. A final visual flourish before chilling. - Serving
Place the assembled cups into the refrigerator. Chill for at least 2 hours. The cream firms up, flavors meld, and dessert becomes deeply refreshing. When ready, remove and serve cold. The contrast of creamy layers, jam, berries, and mint is delightful. Encourage diners to enjoy immediately to keep texture and coolness.
Notes
- ✅ Do’s:
✅Use fresh, thick yogurt for creaminess.
✅Adjust sugar to taste—less if you prefer milder sweetness.
✅Chill long enough for flavors to marry and structure to firm.
✅Garnish with seasonal fruit for color and freshness.
❌ Don’t:
❌Don’t use runny, low-fat yogurt—it thins the cream.
❌Don’t skip chilling—texture will be loose.
❌Don’t overmix mascarpone—it may become too soft or grainy.
❌Don’t substitute hard biscuits—soft ladyfingers or sponge crumbs work best. - FAQ:
Can I use low-fat mascarpone or yogurt?
You can, but texture will be thinner and less rich. Full-fat gives the best creaminess.
Can I substitute the jam with fresh fruit purée?
Yes, fruit purée works well and feels lighter—just strain seeds for smooth layering.
How long will it keep in the fridge?
Best eaten within 24 hours. The biscuits soften more over time, which may affect texture.
Can I make it dairy-free?
With vegan alternatives (plant-based mascarpone & yogurt), it’s possible—texture may vary.
