|At a glance|
|Preparation time||15 mins (+refrigeration)|
|Serves||6 - 8|
350 g lamington fingers, cut into 3
800 g fresh cherries, pitted (if unavailable use 500 g frozen, thawed)
4 tbs coconut rum liqueur (Malibu)
1 kg Jalna Low Fat or Natural Greek yoghurt
1 cup thick vanilla bean custard (I used Gippsland)
80 g dark coconut chocolate, finely grated (I used Lindt Coconut Intense)
Fresh cherries and chocolate curls to decorate, optional
- Place half the cut lamington fingers in the base of a trifle bowl. Scatter over half the cherries.
- Drizzle over half the liqueur. Combine the Jalna Yoghurt and custard and a bowl and whisk until just smooth. Spoon half the yoghurt cream over the cherries.
- Scatter over half the grated chocolate. Repeat with the lamingtons, cherries, liqueur, yoghourt cream and chocolate. Cover and refrigerate for at least 1 hour. Decorate or serve plain.
Note: Make these trifles as individual serves if you prefer. Drained Morello cherries will also work well in this recipe.