Whiskey-Trifle with apricots and oatmeal brittle

AUTHOR
Brooke Calhoun
DIFFICULTY
easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 6
  • 250 g frozen raspberries
  • 50 g crunchy oats
  • 2 TABLESPOONS liquid honey
  • 2 TABLESPOONS Whiskey
  • 1 can(s) (425 ml) Apricots
  • 200 g Whipped cream
  • 1 package Vanilla sugar
  • 500 g Vanilla Yoghurt
  • baking paper

Directions

  1. 1

    Let the raspberries thaw a little. Roast the oat flakes in a pan without fat. Add honey and whiskey and let it caramelize for 2-3 minutes while stirring. Put caramel on baking paper, pull apart slightly with two forks.

  2. 2

    Let it cool down.

  3. 3

    Drain the apricots and cut into slices. Whip the cream until stiff, adding vanilla sugar. Fold into the yoghurt. Roughly chop the oat flake brittle. Layer fruits, cream vanilla yoghurt and brittle in a large bowl.

Nutrition Facts

KCAL
310 kcal
CARBS
35 g
FATS
14 g
PROTEINS
6 g

Categories & Tags

DessertDesserts & Baking