Con Poulos
Leftover yoghurt combined with a jar of peaches and instant coffee provides a delicious base for this decadent dessert.
COOK’S TIP
In this recipe we’ve used roasted hazelnuts left over from the roasted pumpkin, meaning no half packets are left in the cupboard!
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Ingredients
Method
For salted caramel sauce, combine all ingredients in a medium saucepan on medium heat, stirring constantly until butter melts and sugar has dissolved. Set aside to cool.
Using an electric mixer, beat mascarpone on low speed until smooth. Gently fold in yoghurt and vanilla. Fold in whipped cream.
Combine hot water and coffee in a jug and stir until coffee is dissolved. Put fruit cake in a large bowl. Drizzle with coffee, gently toss to coat and set aside for 10 minutes.
Arrange 1/3 of the fruit cake in the base of a 3L-capacity trifle bowl. Top with 1/3 of the peaches and drizzle with reserved juice. Drizzle with 1/3 each salted caramel and mascarpone mixture. Repeat the process twice more until you have 3 layers, finishing with the mascarpone.
Top trifle with grated chocolate and hazelnuts. Serve.
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