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Tropical trifle

Recipe from: 4/30/1998 12:00:00 AM
Ingredients 7
Servings 8


  • 1
    loaf gingerbread or Swiss roll
  • 30
    sherry or port
  • 100
    flaked almonds
  • 820
    pineapple chunks, drained
  • 1
    mango and peach yoghurt
  • 250
    cream, stiffly whipped
  • glacé fruit (optional)


Slice the gingerbread or Swiss roll and cut the slices into triangles. Arrange a layer of gingerbread triangles in the bottom of a large, deep pudding bowl. Sprinkle with sherry and sprinkle a third of the almonds, followed by a third of the pineapple chunks on top. Pour over half the yoghurt and cover with half the cream. Repeat the layers of gingerbread, almonds and pineapple chunks and pour over the remaining yoghurt. Spoon small dollops of the cream on top and finish with the remaining ginger bread triangles, pineapple chunks and almonds. Chill until just before serving. Serves 8.

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