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Apricot and yoghurt parfait
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Indulge in a luxurious dessert of brandy-infused biscuits, ripe apricots, and creamy vanilla yogurt layers.
Ingredients:
  • 1 x 400g can apricot halves in syrup
  • 40.00 ml brandy
  • 8 savoiardi (sponge finger biscuits), halved crossways
  • 260g (1 cup) thick vanilla yoghurt
  • 40.00 ml slivered almonds
Instructions:
  • Drain the apricots, saving 60ml (1/4 cup) of the syrup. Mix the saved syrup and brandy in a small bowl. Dip each biscuit in the syrup mix one by one to coat them. Arrange evenly in 4 serving glasses.
  • Layer half of the apricots in the glasses, then top with half of the yogurt.
  • Continue layering the remaining biscuit, syrup mixture, apricot, and yogurt. Cover lightly with plastic wrap and refrigerate for 30 minutes to cool.
  • Toast the almonds in a small frying pan over medium-low heat, stirring constantly, for 2-3 minutes until golden brown. Let them cool before using.
  • Garnish the parfaits with the almonds before serving.

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