Figgy Honey Trifle
Simple, deliciously indulgent and full of nutritious goodies. The fruit can be varied depending on what’s sweet and ripe on the day. You will need a 20cm diameter x 6cm deep trifle dish.
Cover and chill. Scatter with the hazelnuts and dust with icing sugar just before serving
Serves 6
5 madeleines, eg Bonne Maman
2 tbsp Cointreau, Grand Marnier or amaretto
150g raspberries
3 figs, stalks trimmed, quartered vertically and sliced
500g greek yogurt
2 tbsp runny honey
20g toasted chopped hazelnuts
icing sugar for dusting
- Coarsely crumble the madeleines over the base of the glass trifle dish. Drizzle with the liqueur and scatter over the fruit.
- Spoon the yogurt into a large bowl and stir until smooth. Drizzle with honey and fold over once to streak it. Dollop this on the fruit and spread to almost the edge of the dish. Cover and chill. Scatter with the hazelnuts and dust with icing sugar just before serving.