Scottish whiskey trifle with apricots

Name: Scottish whiskey trifle with apricots
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 50 g crunchy oats; 40 g liquid honey; 1 TABLESPOON Whiskey; 1 can(s) (425 ml) Apricots; 250 g Raspberries; 200 g Whipped cream; 1 package Vanillin sugar; 500 g Vanilla yoghurt (sweetened); baking paper and some oil

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

50 g crunchy oats
40 g liquid honey
1 TABLESPOON Whiskey
1 can(s) (425 ml) Apricots
250 g Raspberries
200 g Whipped cream
1 package Vanillin sugar
500 g Vanilla yoghurt (sweetened)
baking paper and some oil

Directions

1
Roast the oat flakes in a pan without fat. Add honey and whiskey and let it caramelize for 2-3 minutes while stirring. Pour onto oiled baking paper, pull apart slightly with two forks and allow to cool
2
Drain the apricots and cut into slices. Sort the raspberries. Whip cream and vanilla sugar until stiff and fold into the yoghurt. Coarsely chop the oat flake brittle if necessary. Layer the fruit, cream-vanilla yoghurt and oat flake brittle in a glass bowl.
3
Waiting time approx. 20 minutes