Ingredients
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Italian savoiardi sponge biscuits
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Fresh orange juice
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3 cups (750ml) Greek style yoghurt
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300ml cream
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2 tsps Queen Organic Vanilla Bean Paste
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¼ cup (40g) icing sugar, sifted
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3 x 250g punnets strawberries
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2 x 125g punnets blueberries
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2 x 125g punnets raspberries
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¼ cup (30g) slivered almonds, lightly toasted
Method
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1
Line a large bowl with some savoiardi biscuits, then drizzle with orange juice. Use enough orange juice to moisten the sponge biscuits, without drenching them.
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2
Place the yoghurt in a large bowl. In another bowl beat the cream with the Queen Vanilla Paste and icing sugar until medium peaks form. Gently fold the cream into the yoghurt.
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3
Spoon half the yoghurt cream mixture over the savoiardi biscuits. Combine all the berries and scatter half over the top.
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4
Spoon the remaining yoghurt cream mixture over the berries then scatter with the remaining berries and almonds.
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5
Dust with icing sugar if desired and refrigerate until ready to serve.
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