Ingredients
Ambrosia Mixture
- 300ml cream
- 200g white marshmallows, halved
- 500g lemon yoghurt
- 200g lemon curd
Topping
- 30g white chocolate, shaved
Instructions
- Whip the Cream: In a large bowl, whip the 300ml cream until soft peaks form, giving a fluffy and stable base for the dessert.
- Add Marshmallows: Cut the 200g white marshmallows in half and gently fold them into the whipped cream, distributing them evenly while maintaining the light texture.
- Mix Yoghurt and Lemon Curd: Add the 500g lemon yoghurt and half (100g) of the lemon curd into the cream and marshmallow mixture. Gently fold everything together to combine without deflating the whipped cream.
- Assemble and Swirl: Pour the mixture into a serving dish and spoon the remaining lemon curd on top. Use a knife or skewer to gently swirl the lemon curd through the mixture creating a marbled effect.
- Garnish and Chill: Shave 30g of white chocolate over the top for a decorative and flavorful finish. Refrigerate the assembled dessert for at least 2 hours to allow it to set and the flavors to meld before serving.
Notes
- Use full-fat cream for the best whipping results and creamy texture.
- Ensure marshmallows are halved evenly for consistent texture throughout.
- Gently fold ingredients to keep the whipped cream fluffy and airy.
- White chocolate can be shaved using a vegetable peeler or finely chopped if preferred.
- This dessert is best served chilled and consumed within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: International
