Raspberry & Chocolate Frozen Greek Yogurt Icebox Cake
In a sauce pan combine cream, milk and sugar, over medium-high heat. Stir and cook until sugar has dissolved, about 2-3 minutes, set aside to cool.
In a stand mixer combine 32 oz of Greek yogurt and vanilla, beat with a paddle until combined. With the mixer set to stir, slowly begin to add the milk mixture.
Set up an ice bath. Transfer the yogurt mixture to a metal bowl and place over the ice bath, stir. This will quickly cool the yogurt mixture, preparing it for frostiness. (You can also place it in the refrigerator.) Once cool,transfer to ice cream maker and freeze according to the manufacture instructions.
While the ice cream is churning line the bottom of an 8 1/2 in springform pan with lady fingers, accommodating as many as you can while keeping them flat.
Once the frozen yogurt has churned gently fold in the chopped chocolate. I do this in a metal bowl over an ice bath to help keep the frozen yogurt cool.
Add 1/4 to 1/2 cup of preserves to the frozen yogurt. Depending on what ratio of raspberry you want in your frozen yogurt, it doesn't take much.
With a knife or off-set spatula gently swirl the preserves into the frozen yogurt, don't over stir. Spread 1/3 of the frozen yogurt over the first layer of lady fingers.
Add another layer of lady fingers, another layer of frozen yogurt and so on. You should have three of each, finishing with frozen yogurt. Place in your "icebox"...err freezer to set for 1 hour.
Whip half a cup of heaving whipping cream and 2 tbs of sugar to firm peaks. Using your choice of icing tip decorate the top of your cake however you like. If you don't have a tip no worries, just spread over the top and lightly tap the whip cream creating peaks. Place back into the freezer for no less then 4 hours, preferably overnight.
To un-mold your icebox cake run a knife around the edge and release the springform. TA-DA perfectly formed icebox cake!
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