- 50 ml heavy cream
- 250 g natural yogurt
- 200 g mascarpone
- 7 g Stevia granules
- 50 g powdered sugar
- 5 ml vanilla essence
Stir all ingredients together until the granules are completely dissolved. Sweeten with Stevia if necessary (you can use either 30-35 drops of Stevia or 50 g of powdered sugar). Put into a 0.5 L (~17 fl. oz.) iSi Whipper, screw on 1 iSi cream charger and shake vigorously.
For the blueberry yogurt tiramisù, sweeten 250 g fresh or frozen blueberries with 5–8 drops of Stevia. 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.
Halve the ingredients and screw on 1 iSi cream charger if using a 0.25 L (~8.5 fl. oz.) iSi Whipper. For a 1 L (~34 fl. oz.) iSi Whipper, double the ingredients, screw on 2 iSi cream chargers one after the other and shake vigorously after attaching each charger.