Cherry Crumble Trifle
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.