Le­mon and blackberry frozen yo­ghurt cake

Australian Women’s Weekly NZ - - CONTENTS -


1 cup (280g) Greek-style yo­ghurt 600ml thick­ened cream ¾ cup (120g) ic­ing sugar, sifted 2 ta­ble­spoons finely grated le­mon rind 1 cup (320g) le­mon curd 150g packet thin gin­ger bis­cuits 1 cup (320g) blackberry jam 1 cup (150g) frozen black­ber­ries, plus ex­tra, thawed, to serve

1 Grease and line a 25cm x 10.5cm loaf pan with freezer film or a dou­ble layer of plas­tic wrap, leav­ing 10cm over­hang. 2 Beat the yo­ghurt, cream, ic­ing sugar and rind in a large bowl with an elec­tric mixer un­til soft peaks form. Gen­tly fold in the le­mon curd. 3 Place a layer of gin­ger bis­cuits over base of pre­pared pan, over­lap­ping slightly. Spread over a quar­ter of the yo­gurt mix­ture. Dol­lop tea­spoons of the blackberry jam over the yo­ghurt mix­ture and care­fully spread with a pal­ette knife. Place half the frozen black­ber­ries over jam, then cover with an­other quar­ter of the yo­ghurt mix­ture. Top with an­other layer of bis­cuits, over­lap­ping as needed to fit. Cover with half of the re­main­ing yo­ghurt mix­ture then the re­main­ing jam, black­ber­ries and yo­ghurt mix­ture. Cover com­pletely with over­lap­ping bis­cuits. Cover with over­hang­ing freezer film; freeze overnight. 4 In­vert the pan onto a serv­ing plat­ter and care­fully pull away freezer film. Serve topped with ex­tra black­ber­ries. Suit­able to freeze.

Le­mon and blackberry frozen yo­ghurt cake

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