Blueberry Biscuit Dessert

A refreshing chilled dessert made with mascarpone, yoghurt, vanilla, biscuit crumbs, and fresh blueberries. The layers create a balance of creamy, fruity, and crumbly textures. It suits both casual meals and special occasions.

Prep Time 20

Chilling 1

Total Time 1 20

Servings Desserts

Ingredients

Cream Filling:

250 g mascarpone cheese
200 g natural yoghurt thick
3 tbsp icing sugar adjust to taste
1½ tsp vanilla extract

Biscuit Layer:

200 g biscuits digestive, rich tea, shortbread etc

Topping:

200 g fresh blueberries
2 tbsp biscuits extra crumbs
mint leaves for garnish

Instructions

Crush the biscuits into coarse crumbs. Leave some slightly larger pieces for texture.
200 g biscuits
Place the mascarpone in a mixing bowl and stir gently to soften the cheese.
250 g mascarpone cheese
Add the yoghurt, icing sugar, and vanilla extract. Whisk until smooth and thick.
200 g natural yoghurt, 3 tbsp icing sugar, 1½ tsp vanilla extract
Do not overmix. The cream should remain firm.
Spoon a layer of biscuit crumbs into each serving glass. Press lightly to create a loose base.
Add a layer of the mascarpone and yoghurt mixture and spread evenly with a spoon.
Scatter a small handful of biscuit pieces over the cream and add a few blueberries.
Repeat the layers until the glasses are filled. Finish with a cream layer on top.
Decorate with fresh blueberries, extra biscuit crumbs, and mint leaves.
200 g fresh blueberries, 2 tbsp biscuits, mint leaves
Chill for at least 1 hour before serving as it helps the layers set and improves flavour.

Equipment

Notes

Notes and Tips:

Use thick yoghurt for the best texture.

Shortbread gives a richer flavour. Digestive biscuits keep the dessert lighter.

Add a little lemon zest if a brighter taste is preferred.

The dessert can be made several hours ahead. Keep chilled until serving.

Serving Suggestion:

Serve well chilled with fresh berries on the side. A light coffee or mint tea pairs well with the creamy filling.

Nutrition