CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Greek |
Cadburys |
1 |
servings |
INGREDIENTS
40 |
ml |
White rum; (2 Tbs) |
100 |
ml |
Creme de Menthe; (5 Tbs) |
1 |
pk |
Trifle sponges; (8) |
1 |
|
100 gram car Greek yoghurt |
284 |
ml |
Double cream; (1/2 pint) |
150 |
g |
Cadbury's Bournville chocolate |
|
|
A 825ml; (11/2 pint) pudding |
|
|
; basin, lined with |
|
|
; cling film |
|
|
Rose leaves |
INSTRUCTIONS
YOU ALSO WILL REQUIRE
Mix the rum with 3 tablespoons Creme de Menthe and 4 tablespoons of water.
Slice through the sponges to make them thinner, reserve 4 pieces for the
top then dip the remainder into the liquid and line the basin
Whisk the yoghurt and cream together until thick, stir the remaining liquer
into 10 tablespoons of cream and spread over the sponge. Melt the
Bournville chocolate then make about 10 chocolate leaves. Fold the
remaining chocolate into the remaining cream. Spoon all but 4
tablespoonfuls of the chocolate cream into the centre of the basin, cover
with sponge. Set in the fridge for 3-4 hours or overnight.
Carefully turn the dessert on to a plate and spread with reserved chocolate
cream. Decorate with chocolate leaves, frosting the edges with a little egg
white and sugar if preferred.
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