Strawberries Yogurt San Remo
Submitted by debifulco
Macerated strawberries spooned into sherbet dishes and draped with a brandy-kissed yogurt cream, then scattered with sliced almonds and chocolate shavings. An Italian no-cook dessert ready in 30 minutes.
YIELD
4 servingsPREP
30 minCOOK
20 minREADY
30 minNamed after the sun-drenched Ligurian coast town, this Italian-inspired dessert treats fresh strawberries with the elegance they deserve.
The berries get a quick sugar bath while you whisk together the topping: egg yolks beaten smooth with sugar, vanilla, a whisper of nutmeg, and a splash of brandy, then folded into plain yogurt for a tangy, custard-like cream.
Spooned into sherbet glasses and finished with sliced almonds and chocolate shavings, it’s the kind of dessert that feels restaurant-worthy without ever turning on the oven.
Pro Tips
- Use full-fat yogurt for a richer, creamier topping that clings to the berries
- Let the strawberries macerate a full 15 minutes so they release their natural syrup
- Swap brandy for amaretto to lean even further into the Italian almond flavor
Ingredients
Directions
Combine strawberries and sugar.
Cover; let stand 15 minutes.
Prepare topping.
Beat together yolks, ⅓ cup sugar, vanilla, nutmeg, and brandy until smooth.
Fold in yogurt.
Spoon strawberries into 4 sherbert dishes.
Cover with topping; garnish with almonds and chocolate.
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