Whip up a tangy mix of yoghurt, cream and vanilla for this time-saving twist on a classic.
The ingredient of Strawberry And Raspberry Trifle
- 1 x 300ml ctn thickened cream
- 1 teaspoon vanilla bean paste
- 60g 1 3 cup icing sugar
- 400ml greek style natural yoghurt
- 1 x 450g pkt plain double unfilled sponge slab cake cut into 1 5cm pieces
- 125ml 1 2 cup fresh orange juice
- 2 tablespoons cointreau liqueur
- 1 x 250g punnet strawberries washed hulled thinly sliced
- 1 x 120g punnet raspberries see note
- icing sugar to dust
The Instruction of strawberry and raspberry trifle
- use an electric beater to beat the cream vanilla and icing sugar in a bowl until soft peaks form add the yoghurt and fold until well combined
- place half the cake in the base of a 1 5l 6 cup capacity serving dish combine the orange juice and cointreau in a small bowl
- drizzle half the orange juice mixture over cake spoon over half the yoghurt mixture top with half the strawberries and raspberries continue layering with remaining cake orange juice mixture yoghurt mixture strawberries and raspberries place in fridge for 10 minutes to chill dust with icing sugar to serve
Nutritions of Strawberry And Raspberry Trifle
calories: 593 915 caloriescalories: 27 grams fat
calories: 16 grams saturated fat
calories: 71 grams carbohydrates
calories: 53 grams sugar
calories: n a
calories: 11 grams protein
calories: n a
calories: 304 69 milligrams sodium
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calories: nutritioninformation