No-Bake Nutella Cake with Yogurt Whipped Cream and Raspberries
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Prep time: 
Total time: 
Serves: 6
 
Ingredients
  • ½ Jar/3/4cup/225g Nutella
  • 12 pieces of zwieback toast
  • 1 cup/300g plain yogurt
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 cup minus 2 tablespoons/200ml whipping cream
  • 1 teaspoon vanilla extract
  • fresh raspberries for topping
Instructions
  1. Line a springform pan with saran wrap.
  2. Place the zwieback in a sealable bag and crush until you have finely ground crumbs.
  3. Place Nutella in microwave for about 30 seconds or until melted.
  4. Mix together Nutella and zwieback crumbs and press mixture into springform pan. Pace in refrigerator for 1 hour or until hardened.
  5. In a medium bowl stir together yogurt, 2 tablespoons of sugar, and lemon juice.
  6. In another bowl combine cream, vanilla, and 1 tablespoon of sugar and whip until stiff.
  7. Gently fold whipped cream into the yogurt until combined and spread on top of Nutella crust. Place back in the refrigerator anywhere from 3 hours up until overnight.
  8. Top with fresh raspberries and serve.
Recipe by My Little Gourmet at https://mylittlegourmet.com/desserts/nutella-zwieback-cake-whipped-yogurt-cream-raspberries/