Summer Dayz Trifle by Lisa Matthews
Desserts
Why this recipe is special:
A little bit nutty & naughty - a summery twist on the kiwi favourite trifle. A smooth creamy dessert that goes down oh so well, and looks spectacular. Perfect when you have spent all day at the beach instead of the kitchen.
Serves: 6
Ingredients:
3 cups of summer/tropical fruits– pineapple, peach, grapes, guava, papaya (or 2 x 425 g canned tropical fruit salad)
1 425 g can crushed pineapple
50 ml hazelnut liqueur e.g. Frangelico (or use hazelnut syrup for non-alcoholic version)
225g Unfilled Sponge
600 ml Vanilla Custard
500 ml Unsweetened Yogurt
1/2 cup Cream whipped
1 1/2 Tbsp toasted chopped hazelnuts or slivered almonds
Method:
1. Process tropical fruits until consistency of rough puree, reserving some larger pieces for garnish.
2. Cut sponge in half horizontally and cut 12 circles of sponge using cookie cutters to fit 6-8 individual parfait glasses. Sprinkle sponge with half of the hazelnut liqueur.
3. Combine custard and yogurt, and remaining hazelnut liqueur.
4. Divide tropical fruit between glasses. Layer the sponge, pineapple and custard mixture, pressing sponge down firmly. Cover with plastic wrap and chill.
5. Garnish with layer of cream, nuts and tropical fruit
