Cherry, Tim Tam & Kahlua trifles
Prep 25 mins | Cook 5 mins | Serves 6
If preferred, layer the ingredients in a 6-cup serving dish.
100ml strong black espresso coffee
31⁄2 tbs caster sugar
1⁄4 cup Kahlúa or other coffee liqueur
250g tub reduced fat cream cheese
1 tsp vanilla extract
170g tub thick Greek natural yoghurt
6 Arnott’s dark chocolate Tim Tam biscuits
Step 1 Reserve 6 cherries. Remove stems and pit* remaining cherries. Combine coffee, 2 tbs caster sugar and Kahlua in a medium saucepan over low heat. Bring to the boil. Cover and simmer for 1 minute. Add cherries and cook, gently stirring occasionally, for 2 minutes. Remove from heat. Transfer to a bowl and set aside to cool to room temperature and for flavours to develop.
Step 2 Using electric hand beaters, beat cream cheese, remaining 11⁄2 tbs caster sugar and vanilla in a bowl until creamy. Beat in yoghurt until smooth. Chill until ready to serve. Place biscuits into a small plastic bag and roughly crush using a rolling pin.
Step 3 To serve, spoon cream cheese mixture, crushed biscuits and cooled cherries into 6 serving glasses. Sprinkle each with grated chocolate and top with a cherry.
*Use a cherry pitter from kitchenware shops or simply cut a small slit in one side of the cherry and pick out the seed.
Good for you ... Cherries
A good source of vitamin C. Among its many functions, vitamin C contributes to collagen which plays a role in healthy gums, teeth, bones, cartilage and skin.
Provide dietary fibre which helps the normal functioning of the intestine.
Cherries contain some antioxidants with the highest quantities found in fruit with darker-coloured flesh