How to make
In a bowl, mix the yogurt and cream.
Add the gelatin, soaked in advance in 3 1/3 tbsp (50 ml) of cold water and then melted in a water bath. Stir well.
Put the sponge cake layer in a ring and lightly pour it with the sugar syrup.
Pour one part of the cream, sprinkle with the fruits and cover them with the remaining cream.
Leave it in the fridge for 3-4 hours. Remove and pour the strawberry topping on top.
Place it back into the refrigerator.
The next day, remove the ring, cover the parfait with sliced almonds and top with grated chocolate.
The mini parfait with berries is ready.
