Rooibos fridge cake

By Hope Malau
12 November 2016

Creamy melt-in-the-mouth and easy-to-make dessert.

Serves: 6 Preparation: 10 min Chilling: 2 hours

  • 2 rooibos teabags
  • 100 ml boiling water
  • 500 ml (2 c) cream
  • 500 ml (2 c) double-cream plain yoghurt
  • 10 ml (2 t) vanilla essence
  • 80 ml (? c) brown sugar
  • 300 g tennis biscuits, crushed
  • cinnamon to sprinkle

1. Steep the teabags in the boiling water for a few minutes. Remove the bags and let the tea cool.

2. In a large bowl whip the cream until soft peaks form. Add the cooled tea, yoghurt, vanilla and sugar.

3. Sprinkle some biscuits at the bottom of the dish. Spoon some of the cream mixture over the biscuits.

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