The doses of this recipe are for 6 single-portion yogurt cakes with orange marmalade.

Ingredients for the base:
– 175 g classic biscuits
– 105g butter

Ingredients for the cream
– 500 g white or citrus yoghurt
– 300 g fresh cream
– 90 g granulated sugar
– 14 g isinglass

Ingredients for the top
– 200 g of “La Nicchia Pantelleria” Orange Marmalade
– 50g water
– 8 g isinglass

Base preparation

To start, crumble the shortbread biscuits until you get a sand-like consistency. We put them in a blender for 1 minute at maximum power. Add the melted butter and mix well until a homogeneous mixture is obtained.

Take 6 bowls of pasta in the shape you like best, arrange them on a baking sheet lined with parchment paper and pour 2 tablespoons of the biscuit mixture on the bottom, leveling well with the back of a spoon. Put in the freezer for about 10/15 minutes to solidify the base.

Preparation of the cream

Meanwhile, prepare the yogurt cream. In a bowl, soak the isinglass in cold water for 10 minutes.

In another large bowl, mix the fresh cream with the sugar and with electric whisks or with the planetary mixer until you obtain a whipped mixture, but not too much.

After 10 minutes, heat 3 tablespoons of cream that you have left aside. Remove from the heat and melt the isinglass inside. Pour into a small bowl, add two tablespoons of yoghurt to warm the mixture, and then the remaining yoghurt. Mix well until a homogeneous mixture is obtained.

Gently fold into the whipped cream, mixing from bottom to top to keep the texture soft and frothy. Pour 2 ladles of yogurt cream on each biscuit base.

Put the cake back in the freezer and let it rest for 1 hour.

Preparation of orange jelly

Now it's time to prepare the “La Nicchia Pantelleria” orange marmalade jelly to put as the last layer.

In a bowl, soak the isinglass in cold water for 10 minutes. After 10 minutes, heat the water. Remove from the heat and melt the isinglass inside. Add a teaspoon of “La Nicchia Pantelleria” Orange Marmalade to warm the mixture, and then add the remaining marmalade. Mix well until a homogeneous mixture is obtained.

Picking up cupcakes from the freezer. Pour a small ladleful of jelly onto each one.

Freeze for 3 hours or refrigerate overnight.

Yogurt tartlets with orange marmalade are a versatile dessert suitable for any occasion. Its simplicity of preparation also makes it an excellent choice for beginners in the kitchen who want to obtain a delicious result without complications.

So, next time you crave a fresh and quick dessert, try this recipe. We are sure it will win you over!