LEMON AND BLACK­BERRY FROZEN YO­GHURT CAKE

Women's Weekly (Malaysia) - - Entertain -

Prep and Cook 30 mins + freez­ing / Serves 10

1 cup Greek-style yo­ghurt

600ml thick­ened cream

¾ cup ic­ing sugar, sifted

2 tb­sps finely grated lemon rind

1 cup lemon curd

150g packet thin ginger bis­cuits

1 cup black­berry jam

1 cup 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 lemon 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 yo­ghurt mix­ture. Dol­lop black­berry jam over the yo­ghurt mix­ture and spread with a knife. Place half the frozen black­ber­ries over the jam, then cover with an­other quar­ter of the yo­ghurt mix­ture.

4. 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 freezer film; freeze overnight.

5. In­vert the pan onto a serv­ing plat­ter and care­fully pull away the freezer film.

6. Serve topped with ex­tra black­ber­ries.

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