Ready in 4 easy steps, these zingy limoncello yoghurt and marscapone pots are a simple but seriously delicious dessert. Pass us a spoon!
YOU WILL NEED:
2 x Fruyo Vanilla
For the jelly:
125ml limoncello or lemon juice
1 ¼ tbsp Agar flakes
Prep time: 15 mins
Chilling time: 60-90 mins
HOW TO MAKE IT:
1. Mix together the Fruyo and the mascarpone.
2. Make the limoncello jelly by combining all of the jelly ingredients in a pan, and bringing the mixture to a boil. Let the mixture cool for 10 minutes before doing anything with it.
3. Pipe a thick layer of the yoghurt mixture into your serving glass, followed by a much thinner layer of jelly mixture on top.
4. Refrigerate for 25 minutes and then add another layer of yoghurt on top. Repeat the layering process until you have filled your glass (usually 2 – 3 layers maximum). Chill in a fridge until the jelly is set (approximately 2-3 hours).