Dessert / Festive Season

LANCEWOOD® SUMMER FRUIT & CHOCOLATE CRUMBLE TRIFLE

8

Serves / Makes

Cooking Time:

Preparation Only

Cooking Style:

No Cooking Required

Ingredients


2 x 200 g Romany Cream biscuits of your choice
2 x 250 g LANCEWOOD® Mascarpone
1 kg LANCEWOOD® Double Cream Vanilla Yoghurt

To assemble:
500 g strawberries, sliced
250 g raspberries
125 g blueberries
2 kiwi fruit, peeled & sliced
Cherries for garnishing

Method


Using a sharp knife, chop biscuits to a coarse crumble. Beat the mascarpone and yoghurt together until thick. Spoon one third of the yoghurt mixture into the bottom of a trifle bowl. Top with half of the berries and then half of the biscuits. Repeat the layers finishing with the mascarpone and yoghurt mixture. Decorate with kiwi and cherries.

HINTS & TIPS:

  • Use LANCEWOOD® Double Cream Coconut or Mixed Berry yoghurt instead of Vanilla yoghurt.
  • Use any other biscuits like shortbread or Oreos instead of Romany Creams.
  • Double up on ingredients depending on the size of trifle bowl that you are using.
Double Cream Mixed Berries Yoghurt

Double Cream Mixed Berries Yoghurt

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Double Cream Vanilla Yoghurt

Double Cream Vanilla Yoghurt

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Double Cream Coconut Yoghurt

Double Cream Coconut Yoghurt

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Mascarpone

Mascarpone

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Mascarpone FSI

Mascarpone FSI

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