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Parfait with rosemary and almond sugar bark
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Elevate your breakfast with Anzac biscuit parfait, topped with fresh rosemary for a touch of elegance and nostalgia. Perfect for any gathering.
Ingredients:
  • 2 large bananas, peeled, sliced
  • 250g fresh raspberries, or frozen raspberries, thawed
  • 27.00 gm maple syrup
  • 1kg thick Greek yoghurt
  • 6 Anzac biscuits, coarsely chopped
  • 70g (1/3 cup) caster sugar
  • 20.00 ml fresh rosemary leaves
  • 1-40.00 ml natural sliced almonds
Instructions:
  • Gently mix the banana, raspberries, and maple syrup in a bowl. Set aside.
  • To make the sugar bark, start by preheating your oven to 220C/200C fan forced and lining a baking tray with baking paper. Spread the sugar evenly on the paper and bake for 20-25 minutes until it dissolves and turns light golden. Sprinkle with rosemary and almonds, then let it sit for 10 minutes to set before breaking into shards.
  • Create a stunning dessert by assembling layers of yoghurt, banana mixture, and Anzac biscuit in elegant glasses or jars. Finish off by adding the final touch of sugar bark shards on top. Enjoy!

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