Solero Dessert in a Glass
This Solero dessert in a glass isn't just ridiculously delicious—it's also super quick and easy to whip up!
Servings: 6
Calories: 451kcal
Equipment
- Thermomix
- Spatel
- Rühraufsatz (Schmetterling)
- Schneidebrett und Messer
- 6 Gläser (je nach Größe der Gläser mehr oder weniger)
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.
Pro Tip: Chill the mixing bowl and butterfly whisk attachment 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.
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.
Pro Tip: Wait to stick decorative cookies into the dessert right before serving so they stay perfectly crunchy!
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.
