💡 Quick Overview
- •The Layered Dessert: A fruity Solero-style dessert served in individual glasses, layered with a creamy yogurt-whipped cream filling, crushed butter cookies, fresh mango, and a vibrant peach-passion fruit sauce.
- •Prep Time: Quick and effortless—just requires a short chill in the fridge before serving.
- •How It’s Made: The cookie crumbs, cream layer, and fruit sauce are mixed step-by-step in your Thermomix® and layered into glasses.
Do you love the taste of summer as much as I do? Then you absolutely have to try this Solero Dessert in a Glass!
This refreshing dessert isn’t just ridiculously delicious—it’s also super quick and easy to pull together.
With just a handful of ingredients and a few simple steps, you can whip up a heavenly layered parfait that’s perfect for warm, sunny days.
In this simple recipe with clear, step-by-step instructions, I’ll show you exactly how to make this crowd-pleasing Solero Dessert from scratch in no time at all!
Why You’ll Love This Recipe:
- It’s the ultimate refreshing treat for hot summer days.
- Super quick and easy to whip up.
- Made with just a handful of simple ingredients.
- Zero baking required!
- A total crowd-pleaser for both kids and adults.
- Light, bright, and bursting with tropical fruity flavor.
- Perfect for dinner parties, potlucks, and backyard cookouts.
- Super versatile—you can easily swap in your favorite fruits!
My Best Tips & Recipe Notes
- In a hurry? Instead of layering individual glasses, you can easily layer everything into one large glass dish or trifle bowl to save time.
- A quick note on serving size: The small jars pictured hold about 4 oz (120 ml) each, while the two larger glasses hold roughly 10 oz (300 ml).
Can I Make This Ahead of Time and Store It?
Yes! You can easily assemble these Solero dessert jars a day in advance and store them in the fridge. In fact, it tastes even better the next day once all those dreamy flavors have had time to meld together.
You can even freeze this dessert! Simply transfer it into a freezer-safe bag or container and freeze for up to 3 months.
When you’re ready to enjoy, just let it thaw in the fridge before serving.
Easy Recipe Variations
Switch up the fruit: Try swapping the mango for strawberries, raspberries, or fresh pineapple.
Level up the yogurt cream: Add a splash of pure vanilla extract, a touch of rum, or your favorite baking extracts.
Customize the fruit sauce: Stir in a splash of coconut milk or fresh orange juice for an extra tropical twist.
Swap the cookie base: Instead of cookie crumbs, try using chopped slivered almonds or toasted pecans for a delicious crunch.
What You’ll Need for These Solero Dessert Cups
For the Cookie Crust Layer:
- 50 g (about 3.5 tbsp) butter
- 80 g whole-wheat butter cookies (or Graham crackers)
For the Cream Layer:
- 200 g heavy whipping cream (cold)
- 600 g plain whole-milk yogurt (cold)
- 60 g granulated sugar
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 2 packets whipped cream stabilizer (like Whip It, optional)
For the Fruit Sauce:
- 1 can sliced peaches (240 g / ~8.5 oz drained weight)
- 150 g passion fruit juice
- 1 packet vanilla sugar (or 1 tsp vanilla extract)
- 1 packet no-cook instant vanilla dessert sauce mix (like Bourbon vanilla sauce)
Plus:
- 1 fresh mango
For Garnish:
- 2 fresh passion fruits
- Extra cookie crumbs
- Fresh mint leaves
How Do You Make Solero Dessert in a Jar?
How to Make the Cream Layer:
First up, let’s make the cream layer. Insert the butterfly whisk attachment into your mixing bowl.
Next, pour the cold (and I mean *super* cold!!!) heavy cream into the mixing bowl. Leaving the measuring cup off the lid so you can keep an eye on it, **whip at Speed 3.5 until stiff peaks form**.
While it’s whipping, gradually sprinkle the sugar and vanilla sugar through the lid opening.
Pro Tip: Chill your mixing bowl and butterfly whisk in the fridge beforehand—it helps the cream whip up so much better! Mine took about 2 minutes, but keep in mind it always depends on how cold your cream is and how warm your kitchen is.
Add the yogurt and **mix for 30 sec / Speed 3**.
Optional: For a firmer texture, add 2 packets of whipped cream stabilizer (like Whip It) and **mix for 1 min / Speed 3**. Transfer the cream to a bowl and pop it in the fridge until you’re ready to assemble.
How to Make the Cookie Crust Layer:
Rinse out the mixing bowl.
Cube the butter, add it to the mixing bowl, and **melt for 3 min / 140°F (60°C) / Speed 2**.
Then toss in the butter cookies (or graham crackers). **Chop and mix for 5 sec / Speed 8**.
Transfer the cookie crumbs to a bowl and give the mixing bowl another quick rinse.
Make the Fruit Sauce:
To make the fruit sauce, add the canned peaches, passion fruit juice, vanilla sugar, and dessert sauce to the mixing bowl and puree for 30 sec / Speed 8.
Layer the Solero Desserts:
Divide the cookie crumbs evenly between the bottoms of your serving glasses.
Peel the mango, cut the flesh into roughly ½-inch (1 cm) cubes, and layer them right on top of the cookie base.
Take the cream mixture out of the fridge and spoon it over the diced mango.
Top everything off with the fruit sauce from the mixing bowl.
Garnish with fresh passion fruit, mint leaves, and a cookie if you like, then chill in the fridge for about 30 minutes.
Pro Tip: Don’t stick the garnish cookies into the dessert until right before serving, or they’ll get soggy!
Enjoy!
And that’s it! I hope you have so much fun whipping this up and enjoy every single bite!
If you loved this quick recipe for my Solero Dessert Cups, you’ll definitely want to check out my fun Spaghetti Ice Cream Dessert, too! 🙂
Cheers,
Christoph
Solero Dessert in a Glass
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Zutaten
Ingredients for 6 glasses (250 ml each):
For the cookie layer:
- 50 g Butter
- 80 g Whole wheat butter cookies (or graham crackers)
For the cream layer:
- 200 g Heavy cream cold
- 600 g Plain whole milk yogurt 3.5% fat (cold)
- 60 g Granulated sugar
- 1 packet Vanilla sugar
- 2 packet Heavy cream stabilizer (e.g., Whip It) optional
For the fruit sauce:
- 1 Dose Canned peaches 240 g drained weight
- 150 g Passion fruit juice
- 1 packet Vanilla sugar
- 1 packet Instant Bourbon vanilla dessert sauce powder no-cook
Also:
- 1 Mango
For garnish:
- 2 Fresh passion fruit
- Butter cookies
- Fresh mint leaves
Zubereitung
Making the Cream Layer:
- First, let's make the cream layer. Insert the butterfly whisk attachment into the mixing bowl.
- 200 g Heavy cream, 60 g Granulated sugar, 1 packet Vanilla sugarPour the cold (!!!) heavy cream into the mixing bowl. Whip at speed 3.5 until you reach your desired stiffness, watching through the lid opening (without the measuring cup in place). While whipping, sprinkle in the sugar and vanilla sugar through the lid opening.
- 600 g Plain whole milk yogurt, 2 packet Heavy cream stabilizer (e.g., Whip It)Add the yogurt and mix for 30 sec / speed 3. Optional: For a firmer cream, add 2 packets of whipped cream stabilizer and mix for 1 min / speed 3. Transfer the cream to a bowl and chill in the fridge until ready to assemble.
Making the Cookie Layer:
- Rinse the mixing bowl.
- 50 g ButterCube the butter, add it to the mixing bowl, and melt for 3 min / 60 °C / speed 2.
- 80 g Whole wheat butter cookies (or graham crackers)Add the butter cookies and crumble/mix for 5 sec / speed 8.
- Transfer the crumbs to a bowl and rinse out the mixing bowl.
Making the Fruit Sauce:
- 1 Dose Canned peaches, 150 g Passion fruit juice, 1 packet Vanilla sugar, 1 packet Instant Bourbon vanilla dessert sauce powderTo make the luscious fruit sauce, add the drained canned peaches, passion fruit juice, vanilla sugar, and dessert sauce powder into the mixing bowl and puree for 30 sec / speed 8.
Assembling the Solero Desserts:
- Divide the cookie crumbs evenly among the bottoms of your serving glasses.
- 1 MangoPeel the mango, dice the flesh into roughly ½-inch (1 cm) cubes, and layer over the cookie crumbs.
- Grab the chilled cream from the fridge and spoon it over the diced mango.
- Top off each glass with the fruit sauce from the mixing bowl.
- 2 Fresh passion fruit, Butter cookies, Fresh mint leavesGarnish as desired with fresh passion fruit seeds, mint leaves, and extra cookies, then chill in the fridge for about 30 minutes before serving.
Notes
- Instead of individual mini glasses, you can definitely assemble this dessert in one large trifle bowl. It saves a bit of time!
- Portions note: The smaller glasses pictured hold about 120 ml, while the two larger glasses hold 300 ml.
- Swap option: Instead of mango, feel free to dice up canned peaches to layer over the cookies.
- Make-ahead tip: This dessert can be prepared up to 1 day in advance.
Solero Dessert im Glas
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Zutaten
Zutaten für 6 Gläser à 250 ml:
Für die Keks-Schicht:
- 50 g Butter
- 80 g Vollkorn Butterkekse
Für die Creme:
- 200 g Sahne kalt
- 600 g Naturjoghurt 3,5 % Fett (kalt)
- 60 g Zucker
- 1 Päckchen Vanillezucker
- 2 Päckchen Sahnesteif optional
Für die Fruchtsoße:
- 1 Dose Pfirsiche 240 g Abtropfgewicht
- 150 g Maracujasaft
- 1 Päckchen Vanillezucker
- 1 Päckchen Dessertsoße Bourbon-Vanille ohne Kochen
Außerdem:
- 1 Mango
Für die Deko:
- 2 Maracuja
- Kekse
- Minzblätter
Zubereitung
Zubereitung Creme:
- Zuerst die Creme zubereiten. Dazu den Schmetterling (Rühraufsatz) in den Mixtopf einsetzen.
- 200 g Sahne, 60 g Zucker, 1 Päckchen VanillezuckerDann die kalte (!!!) Sahne in den Mixtopf geben und unter Sicht (also ohne Messbecher im Deckel) bei Stufe 3.5 bis zur gewünschten Festigkeit steif schlagen. Während des Schlagens Zucker und Vanillezucker durch die Deckelöffnung einrieseln lassen.
- 600 g Naturjoghurt, 2 Päckchen SahnesteifDann den Joghurt dazu geben und 30 Sek. / Stufe 3 verrühren. Optional: Für eine festere Creme noch 2 Päckchen Sahnesteif zugeben und 1 Min. / Stufe 3 unterrühren. Die Creme umfüllen und bis zur Weiterverarbeitung in den Kühlschrank stellen.
Zubereitung Keks-Schicht:
- Mixtopf spülen.
- 50 g ButterButter würfeln, in den Mixtopf geben und 3 Min. / 60 °C / Stufe 2 schmelzen lassen.
- 80 g Vollkorn ButterkekseDann die Butterkekse zugeben. 5 Sek. / Stufe 8 zerkleinern/mischen.
- Umfüllen und Mixtopf ausspülen.
Zubereitung Fruchtsoße:
- 1 Dose Pfirsiche, 150 g Maracujasaft, 1 Päckchen Vanillezucker, 1 Päckchen Dessertsoße Bourbon-VanilleFür die Fruchtsoße Dosenpfirsiche, Maracujasaft, Vanillezucker und Dessertsoße in den Mixtopf geben und 30 Sek. / Stufe 8 pürieren.
Solero-Dessert schichten:
- Die Keksbrösel auf dem Boden der Gläser verteilen.
- 1 MangoDann die Mango schälen, das Fruchtfleisch in ca. 1 cm große Würfel schneiden und auf die Kekse geben.
- Die Creme aus dem Kühlschrank nehmen und auf die Mangowürfel verteilen.
- Mit der Fruchtsoße aus dem Mixtopf abschließen.
- 2 Maracuja, Kekse, MinzblätterNach Belieben mit frischen Maracujas, Minzblättchen und Keksen garnieren und ca. 30 Min. kalt stellen.
Notes
- Statt in vielen kleinen Gläsern kann das Dessert natürlich auch in einer großen Schüssel angerichtet werden. Dann geht es etwas schneller.
- Zur Mengenangabe: Die kleinen Gläser im Bild fassen ca. 120 ml, die beiden großen Gläser 300 ml.
- Statt der Mango kann man auch Pfirsichstücke in Würfel schneiden und auf die Kekse geben.
- Der Nachtisch kann bereits 1 Tag im Voraus zubereitet werden.
