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Ingredients
| 320 g g | shortbread biscuits shortbread biscuit | ||
| 60 g g | butter
butter (melted) | ||
| 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 | ||
| peaches
peach (to garnish) | |||
| raspberries
raspberry (to garnish) |
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Create new shopping listPeach, passion fruit and raspberry froyo cake
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Method
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.
