- 250 g/8 fl. oz. natural yogurt
- 200 g/7.1 fl. oz. mascarpone
- 50 ml/1.7 fl. oz. heavy cream
- 1 tsp. vanilla essence
- 30–35 drops Stevia liquid, 2 tsp. Stevia granules or measurement corresponding to 50 g/1.8 oz. confectioner’s sugar
Stir all ingredients together until the granules are completely dissolved. Sweeten to taste with Stevia. Pour into the 0.5 L/1 US Pint Dispenser. Screw on one N20 Cream Charger and shake vigorously.
For the blueberry yogurt tiramisu, sweeten 250 g/1 cup fresh or frozen blueberries with 5–8 drops of Stevia liquid. Crush the berries with a fork and stir in 4 tbsp. of blueberry juice. Dip the ladyfingers in orange juice and layer them alternately in a glass with the yogurt cream and blueberries.