Tropical trifle

Name: Tropical trifle
Yield: 8 servings
Cuisine: Cold
Ingredients: 1.00 cake gingerbread loaf or Swiss roll; 30.00 ml sherry or port; 100.00 g almonds flaked; 820.00 g pineapple tinned chunks, drained; 1.00 Litres yoghurt mango-and-peach; 250.00 ml cream fresh, whipped to stiff peaks; glacé fruit

8 servings

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By Food24 November 03 2009

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Ingredients (7)

1.00	cake — gingerbread loaf or Swiss roll
30.00 ml	sherry — or port
100.00 g	almonds — flaked
820.00 g	pineapple — tinned chunks, drained
1.00 Litres	yoghurt — mango-and-peach
250.00 ml	cream — fresh, whipped to stiff peaks
	glacé fruit

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Method:

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.