The perfect summer treat
- 200g trifle sponge
- ½ cup brandy or sherry
- 1½-2 cups vanilla bean yoghurt
- 200g blueberries
- ½ cup cream, whipped
- Cut the sponge into small squares. Place half in the base of 6 individual glasses or bowls.
- Drizzle with the brandy. Top each with 3-4 tablespoons of yoghurt and about 6-8 blueberries.
- Repeat the layers. Cover and chill for several hours or overnight. Serve the whipped cream on the side.
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