- Prep:
- 15 min
- Serves:
- 6

Ingredients
- Italian savoiardi sponge biscuits
- Fresh orange juice
- 3 cups (750ml) Greek style yoghurt
- 300ml cream
- 2 tsps Queen Organic Vanilla Bean Paste
- ¼ cup (40g) icing sugar, sifted
- 3 x 250g punnets strawberries
- 2 x 125g punnets blueberries
- 2 x 125g punnets raspberries
- ¼ cup (30g) slivered almonds, lightly toasted
Method
-
Step 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.
-
Step 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.
-
Step 3
Spoon half the yoghurt cream mixture over the savoiardi biscuits. Combine all the berries and scatter half over the top.
-
Step 4
Spoon the remaining yoghurt cream mixture over the berries then scatter with the remaining berries and almonds.
-
Step 5
Dust with icing sugar if desired and refrigerate until ready to serve.
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