Skyrcake with berries



1 package  Lu Bastogne bisquit

60 g butter, melted


Fylling and top

500 g Ísey Skyr with blueberries and raspberries

500 ml creamer

125 g blueberries

125 g raspberries

30 g dark chocolate   

Method - Bottom

  • Add the biscuit to a blender or food processor until it becomes a little powdery
  • Take the biscuit from the food processor and add to a bowl and blend with the melted butter
  • Press the butter and biscuit blend into a bottom of a bowl/baking dish and keep in the cooler while you make the rest of the cake


Method - Filling and topping

  • Whisk the cream and blend the skyr carefully together and add over the biscuit bottom
  • Top with fresh blueberries, raspberries and chopped chocolate
  • Store in cooler until use