When summer days call for something refreshing like a frozen yoghurt recipe, this peach, passionfruit and raspberry froyo cake brings creaminess and sweetness together for a tasty warm-weather treat.
Peach, passion fruit and raspberry froyo cake
Ingredients
8
servings
-
- 320 g
- 60 g
- 3
- 1 tbsp
- 300 ml
- 600 ml
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Preparation
Line a 20cm tin. Using shortbread for crunch, blitz into crumbs and mix through melted butter. Press into the tin and freeze for 10 minutes.
For the filling, use tinned peach halves for fruitiness and blitz with the syrup. Add sweetness with custard and passion fruit and peach yoghurts for creaminess, whizzing together until smooth.
Pour the filling over the base and freeze for at least 6 hours. Remove 15 minutes before serving, garnishing with extra peach and raspberries.
Preparation time: 15 minutes plus freezing
