|320 g g||shortbread biscuits shortbread biscuit|
|60 g g|| butter
|3||tinned peach halves tinned peach halves|
|1 tbsp tbsp||syrup syrup|
|300 ml ml||custard custard|
|600 ml ml||Passion Fruit and Peach Yoghurts Passion Fruit and Peach Yoghurt|
Peach, passion fruit and raspberry froyo cake
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.
Preparation time: 15 minutes plus freezing
- 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.