A yoghurt berry trifle, anyone?
Treat your loved ones to a delicious summer treat this festive season.
Summer is here and it needs you cool and calm as you entertain your family and friends this festive season. So treat them, and yourself, to delightfully cooling yoghurt and berry trifle.
HTA School of Culinary Art has given you the perfect recipe to this tasty dessert that is sure to entice the taste buds.
Ingredients
- Two punnets strawberries
- One packet frozen raspberries
- One packet frozen blueberries
- One cup icing sugar
- One cup heavy cream
- 500g plain yoghurt
- 30 ladyfingers biscuits
- 10ml corn starch
- 30ml orange liquor
Method
In a saucepan over medium heat, whisk together all the berries with 2/3 cup of the icing sugar and the corn starch. Boil this all together until the mixture becomes thickened then refrigerate for at least 20 minutes.
Whip heavy cream to a stiff peak and set aside. In a medium bowl, combine the yoghurt and remaining sugar, then fold in the whipped cream.
Break biscuits in half and place them at the bottom of what you plan to serve the desert in. Drizzle biscuits with orange liquor, and a dollop of yoghurt mixture then drizzle three to four tablespoons of thickened berry juices. Repeat the same steps until all ingredients are used.
Top with berries then refrigerate until chilled before serving.
