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Summer Fruit & Chocolate Crumble Trifle
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Lancewood Summer Fruit & Chocolate Crumble Trifle

Ingredients

400 g Romany Cream biscuits  of your choice
500 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
fresh 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 Berries Yoghurt instead of Vanilla
  • Use any other biscuits like shortbread or Oreos instead of Romany Creams.

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