trifle (sponge cake) parfait with nutella®

Yogurt parfait
Vegetarian
Breakfast
Mid-morning
Summer

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 INGREDIENTS:

  • 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

 

 

PROCEDURE:

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®.

Product