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    Greek Trifle

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    Greek Trifle

    A creamy topping hiding ripe figs and apricots is an easy dessert to make for a barbecue supper. Make in advance and finish off before serving.

    • Vegetarian
    • Preparation time: 25 minutes
    • Total time: 25 minutes 25 minutes

    Serves: 6


    • 100g Doria Amaretti Biscuits
    • 2 tbsp brandy
    • 8 fresh figs, thinly sliced
    • 6 fresh apricots, stoned and thinly sliced
    • 600g jar Bonne Maman Apricot Compote
    • 500g pot Total Authentic Greek Yoghurt
    • 3 tbsp Waitrose Greek Honey
    • 25g toasted flaked almonds


    1. Roughly crush the biscuits and place in a large bowl, then pour the brandy over. Slice the figs and apricots and place on top of the biscuits. Spoon the compote over the fruit.
    2. Layer the yogurt on top of the fruit and chill until ready to serve. Just before serving, drizzle the trifle with a little honey and top with a few toasted flaked almonds.

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    Cook's tips

    The trifle can be made the day before and then decorated with honey and almonds before serving.


    Average user rating

    4 stars