Summer is here - dive into a big bowl of orange trifle filled with liqueur, yoghurt and fruit.
Cooking Time
Preparation Time :2 Min
Cook Time : 0 Min
Total Time : 2 Min
Ingredients
Serves :
2 valencia oranges, peeled, pith removed, sliced and then chopped into small pieces
1 teaspoon Grand Marnier
500g natural yoghurt
3 tablespoons caster sugar
2 teaspoons navel orange zest
8 sponge fingers
200ml freshly squeezed navel orange juice
100g frozen raspberries
Extra orange zest, for garnish
Directions
Mix orange pieces with Grand Marnier and set aside. Whisk yoghurt with sugar and orange zest until smooth and creamy.
For each 350ml capacity serving glass or dish, dip one biscuit in navel orange juice, break it into large chunks and place in the bottom of the glass. Spoon 2 heaped tablespoons of yoghurt mix over biscuits. Sprinkle on one-quarter of the oranges and raspberries, then repeat with dipped biscuit and yoghurt. Repeat for the remaining three serving glasses.
