An easy, no bake Summer dessert marrying together yoghurt, cream, berries and cake! Easy to prep and perfect for a crowd!
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 4
Author Annie S
Ingredients
1cup(150g) diced fresh strawberries
1cup(125g) fresh raspberries
1cup(150g) fresh blueberries
3tbspwhite sugar
½cup(120ml) double/heavy cream
1cup(250g) natural yoghurt
2tspvanilla extract
1 1/2cupswhite cake,such as a pound cake or Madeira, sliced into ½ inch cubes, around 115g
leavesMint for garnishingoptional
Instructions
Place your diced strawberries, raspberries, blueberries and the sugar into a large bowl and stir until all the fruit is coated in sugar. Leave to one side.
Place double cream into a medium sized bowl and whisk until soft peak. You want it to hold its shape, but not be very firm and stiff. Add in the natural yoghurt and vanilla extract and whisk until well combined and slightly thickened.
Place 2-3tbsp of the yoghurt mixture into the bottom of an individual sized glass bowl/trifle bowl then top with 2tbsp of the fruit mixture and a few cubes of cake. Repeat the layers until the bowl is full. I repeated the layers twice, with a little extra fruit on top.
Repeat for each individual glass until you have exhausted your supplies. Place a sprig of mint into the top of each parfait and serve.
Note: You can make these a couple of hours ahead of time: make the parfaits and cover them in cling film before placing in the fridge until you’re ready to serve.