In the summer, I like my desserts well chilled. While it may seem like a strain just to think about slaving over an oven, some of these desserts require no baking, while the yogurt cake is a sure hit in my house. In fact the fridge door keeps being open and closed, so to save everyone the trouble I just cut it and arrange on a plate it saves a lot of time that way.

For the mousse

1 dcl of lemon juice

50 grams of sugar

2 dcls of whipping cream

10 grams of unflavored gelatin

3 egg whites

For the fruits of the forest sauce

100 grams of fresh strawberries

100 grams of fresh blackberries

70 grams of sugar

In a saucepan sprinkle unflavored gelatin and let it stand for a minute. In a separate saucepan cook lemon juice with sugar, until sugar melts. Remove from the heat, add gelatin, let it melt and let the mixture chill. Mix egg whites until fluffy and firm. In the chilled mixture add whipped cream, egg whites and mix well.

To prepare the ramekins douse them with water lightly. Pour in the mousse and let it chill in the refrigerator for 2 hours.

For the fruits of the forest sauce wash and dry strawberries and blackberries. Set aside few for garnish, the rest mix well with sugar.

When mousse is sufficiently chilled invert each ramekin on a plate. Garnish with fruits and serve with fruits of the forest sauce.

(Serves 8)

300 grams of lady fingers

300 grams of raspberries

100 grams of sugar

50 grams of butter

100 grams of mascarpone cheese

1 dcl of milk

1 dcl of orange flavored liqueur (Cointreau)

150 grams of almonds, peeled and chopped

Wash and dry raspberries and then clean and chop up almonds. In a bowl mix almonds, sugar, butter, mascarpone cheese and a bit of Cointreau.

In a separate bowl mix together milk and Cointreau.

Layer the bottom and sides of an 8 - 9 inches round pan with lady fingers. On top of that layer evenly some mascarpone mixture and then layer with lady fingers that have been soaked in milk-Cointreau mixture. Then layer raspberries. Continue layering until you reach the top of the pan, ending with soaked lady fingers. Cover with cookie sheet and press with a lid. Refrigerate for 3 hours.

For the batter

6 eggs

6 tablespoons of sugar

5 tablespoons of all-purpose flour

3 tablespoons of water

1 tablespoon of cocoa

6 grams of baking powder

For the cream

360 grams of yogurt (of a more thicker variety)

180 grams of sour milk

180 grams of sugar

Vanilla essence or vanilla bean

5 dcl of whipped cream

20 grams of unflavored gelatin

2 dcls of water

Separate eggs and whisk egg whites separately. Mix egg yolks with sugar, sift flour with baking powder and add to the mixture, then add water and cocoa. Bake the batter separately at 175°C for about 30 minutes or until done.

For the cream mix together yogurt, sour cream, sugar and vanilla essence. In a separate bowl mix whipped cream and some sugar to taste and chill in the refrigerator.

When the cake has cooled off pour the yogurt mixture on the top. In a small saucepan mix 20 grams of unflavored gelatin with 2 dcls of water until it boils. Add the gelatin into the whipped cream and pour over the yogurt mixture. Chill well and grate some chocolate on top of the cake.