trifle (sponge cake) parfait with nutella®

Yogurt parfait
Vegetarian
Breakfast
Mid-morning
Summer

50 minutes

Yields: 12 Parfaits
Portion: 1 Parfait

 

INGREDIENTS

  • 250 g Nutella®
  • 1 Kg plain yogurt
  • 550 ml blueberries
  • 270 ml raspberries
  • 270 ml blackberries
  • 72 g toasted hazelnut pieces
  • 2 scones crumbled

 

SCONE MIXTURE

  • 480 ml all-purpose flour
  • 80 ml sugar
  • 18 g baking powder
  • 9 g salt
  • 120 ml blueberries
  • 120 ml cold butter, cut into 1 cm cubes
  • 240 ml whipping cream, divided

 

PREPARATION

 

METHOD

Preheat oven to 230°C. Stir together first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze for 5 minutes.

Add 180 ml of cream and 18 g blueberries, stirring just until the dry ingredients are moistened. Turn dough out onto wax paper; gently press or pat dough into a 18 cm round. Cut round into 8 wedges.

Place wedges 5 cm apart on a lightly greased baking sheet. Brush tops of wedges with remaining 36 g cream just until moistened.

Bake at 230°C for 13 to 15 minutes or until golden.

 

ASSEMBLY

Put crumbled scone on bottom of parfait.

Mix berries together. Layer scone with 18 g of berry mixture.

Top berries with 85 g of plain yogurt.

Top with 18 g of berry mixture and top with 18 g of toasted hazelnut pieces.

Drizzle with Nutella® .

NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.