Start your day with this tropical twist on a classic dessert.
- ½ cup water
- ¼ cup caster sugar
- 1 passionfruit
- 1 tsp ground lemon myrtle
- 1 cup Greek yoghurt
- 1 cup coconut flakes
- 4 digestive biscuits, crushed
- Pinch salt
- ½ tsp minced ginger
- Zest and juice of ½ lime
- ½ tsp grated lemongrass
- Small pinch cayenne pepper
- 1 banana, finely diced
- 1 cup finely diced pineapple
- Mint leaves, bruised, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. To make a sugar syrup, place the water and sugar in a small saucepan and boil until the sugar has dissolved and the mixture has thickened. Allow to cool. Alternatively, you can use honey instead.
2. Stir the passionfruit pulp and half the lemon myrtle through the Greek yoghurt, then set aside.
3. Heat a pan over medium heat, then add the coconut and crushed biscuits. Season with a pinch of salt and the remaining lemon myrtle, then toss to combine. Toast until golden. Set aside.
4. Add a few tablespoons of the sugar syrup to a bowl with the ginger, lime zest and juice, lemongrass and cayenne pepper, and whisk to combine. Stir through the diced banana and pineapple.
5. In four glasses or glass bowls, layer the trifle: start with some of the fruit mixture, followed by the coconut and biscuit crunch, then the yoghurt.
6. Repeat until your glasses are full, finishing with the crunch, then top with some mint and a drizzle of the sugar syrup.