This twist on the Chocolate Bavarian is made more special in individual pots. Kids love to help with the layering too!
Whip the cream until soft peaks form. Fold in the yoghurt, then set aside.
Beat the cream cheese and sugar together. Add the cooled, melted chocolate and beat until just combined. Add the cream and yoghurt mixture and mix thoroughly to ensure all of the ingredients are incorporated.
Layer each serving glass with crushed biscuits, then the chocolate mix, then raspberries. Follow with another row of chocolate mix and raspberries, and a sprinkling of biscuit crumbs on top.
Refrigerate for at least an hour to set, then dig in.
This recipe can be made into one large tart by mixing 150g melted butter with the crushed biscuits and pressing into the base of a tart tin. Top with Bavarian mix then scatter with fresh raspberries.
Cream & Custard
Anchor Fresh Cream
Anchor’s Fresh Cream is full of flavour. The fresh Kiwi classic, it adds richness and depth to anything you create in the kitchen – and it coats the quintessential pavlova like a dream.
Anchor Cream Cheese Original is a smooth mix of fresh cream and milk. Velvety and versatile, it’s ideal in both savoury and sweet kitchen creations – and perfectly delicious on its own as a simple spread.