Here's a winning dessert − with chocolate and boysenberries you can't go wrong. Make it in individual dishes or one dish, and if you're wondering why we mix the yoghurt with the cream, this makes it less rich and gives it a nice tang. Enjoy!
New Zealand-grown juicy boysenberries bring you the sweet sun-ripened taste of summer all year round.
1. Drain the Wattie's Boysenberries and reserve the syrup. Dip half the sponge fingers in half of the boysenberry syrup and make a layer on the base of 6-8 serving dishes. Breaking the sponge fingers if necessary.
2. Roughly chop most of the chocolate, reserving a small amount to decorate. Whip the cream until smooth and thickened and fold through the yoghurt and chopped chocolate.
3. Divide half of the creamy mixture between the dishes. Gently mash the boysenberries and layer them in the dishes.
4. Dip the remaining sponge fingers in the remaining boysenberry juice and make another layer in the dishes. Finish with a layer of cream mixture and grate over the remaining chocolate then chill for an hour before serving.
What do I need ?
Original recipe yields 6 Servings
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