Cherry Crum­ble Tri­fle

Singapore Women's Weekly (Singapore) - - FOOD IDEAS -

Prep 15 mins / Serves 4 2 cups pit­ted cher­ries, plus 8 ex­tra with stems at­tached • 1 tbsp ic­ing su­gar • 1 tbsp lemon juice • 1 tbsp wa­ter • 6 gin­ger snap bis­cuits, crushed • 6 co­conut mac­a­roons, crum­bled • 1 cup Greek-style vanilla yo­ghurt • 2 tb­sps flaked nat­u­ral al­monds

1. Com­bine cher­ries, ic­ing su­gar, juice and wa­ter in a bowl. Us­ing the back of spoon, lightly crush cher­ries.

2. Place bis­cuit and mac­a­roon in a bowl; stir to com­bine. Di­vide half the crumb mix­ture be­tween 4 x 1-cup straight-sided glasses or jars. Spoon over half the cherr y mix­ture, then half the yo­ghurt. Re­peat lay­ers. Top with ex­tra cher­ries. Serve sprin­kled with al­monds.

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