This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Method
1.Place 4 × 1-cup serving glasses, jars or bowls on an oven tray. Set aside.
2.In a medium bowl, mix the berries with the sugar until combined. Spoon a third of the berry mixture into each serving glass.
3.Top with half the yoghurt. Spoon a little whipped cream evenly over each. Finish with half the remaining berries, followed by the rest of the yoghurt. Using a spoon, swirl through each dessert to create a marbled effect.
4.Chill until ready to serve, then top each with an even amount of the remaining berries, hazelnuts and mint.
Note
- For a breakfast parfait, add toasted muesli and omit the whipped cream. – Assemble the fool a day ahead. Cover, then chill. – Substitute crushed amaretti biscuits for the nuts, if preferred.
