Name: Gut-friendly yoghurt bark
Prep time: 10 min
Cook time: PTM
Total time: 10 min
Yield: 10–12 servings
Cuisine: Desserts & Baking
Ingredients: double-cream plain yoghurt 500 g ,dried cranberries 30 g ,walnuts 20 g ,strawberries, chopped 120 g,blueberries 50 g ,desiccated coconut 15 g ,honey (optional) 1t

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Panettone trifle

Serves 6 - 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

1 x 750 g panettone, sliced or cubed
½ cup Amaretto or brewed coffee
1x 600 g punnet strawberries, hulled
50 g caster sugar
4 T elderflower-flavoured cordial
4 T lemon juice
100 g flaked almonds
1 T icing sugar, sifted
1 x 500 ml carton Woolworths long-life whipping cream, whipped
500 ml Woolworths fresh vanilla-flavoured custard

Method

1. Place the panettone in a trifle bowl, pour over the liqueur or coffee and leave to soak for 10 minutes.

2. Preheat the oven to 180°C. Toss the strawberries, sugar and cordial. Place on a baking tray lined with greaseproof paper, drizzle with lemon juice and roast for 20 minutes. Allow to cool.

3. Place the almonds in a pan over a medium heat and toast until golden. Allow to cool, then toss in the icing sugar.

4. Gently fold the cream into the custard. Spoon the strawberries over the cake, then top with the custard and cream. Scatter over the almonds and serve.

Find more trifle recipes here

Photograph: Sadiqah Assur-Ismail
Production: Abigail Donnelly
Food assistant: Emma Nkunzana

This is a test recipe

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Ingredients

Method