Granadilla and chocolate trifle

By admin
03 June 2011

Serves 6 Preparation: 15-20 min Standing time: about 1 hour

1 sponge cake or a few small Swiss rolls 1 can (380 g) caramel condensed milk 12 ripe granadillas, pulp spooned out and set aside 1 litre (4 c) Greek yoghurt 4 (32 g each) Flake chocolate bars, crumbled

Cut the sponge cake or Swiss rolls into slices or pieces and put half in a large deep glass bowl.

Spoon half the caramel condensed milk on top of the cake followed by half the granadilla pulp.

Spoon half the yoghurt on top and sprinkle a little of the chocolate over it.

Repeat with the remaining ingredients, finishing with chocolate and granadilla pulp layers.

Chill for 1 hour or overnight before serving.

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