1. Italian savoiardi sponge biscuits

  2. Fresh orange juice

  3. 3 cups (750ml) Greek style yoghurt

  4. 300ml cream

  5. 2 tsps Queen Organic Vanilla Bean Paste

  6. ¼ cup (40g) icing sugar, sifted

  7. 3 x 250g punnets strawberries

  8. 2 x 125g punnets blueberries

  9. 2 x 125g punnets raspberries

  10. ¼ cup (30g) slivered almonds, lightly toasted


  1. 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.

  2. 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.

  3. 3

    Spoon half the yoghurt cream mixture over the savoiardi biscuits. Combine all the berries and scatter half over the top.

  4. 4

    Spoon the remaining yoghurt cream mixture over the berries then scatter with the remaining berries and almonds.

  5. 5

    Dust with icing sugar if desired and refrigerate until ready to serve.


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