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Pear and Lemon Trifle




Source of Recipe


Sainbury's


List of Ingredients




75g sponge fingers
400g can pear quarters, reserve a few for decoration
15ml spoon calvados, optional
½ x 325g jar lemon curd
300ml Greek yogurt
5ml spoon cocoa


Recipe



Crumble the sponge fingers into the base of four individual dessert dishes.

Drain the pears, reserve the juice and add the calvados to it, if using.

Cut the pears into cubes and place on top of the sponge fingers. Pour 3 x 15ml spoons of juice over the fruit in each dish.

Spoon the lemon curd over the pears and top with the Greek yogurt.

Decorate with a few pear slices. Chill for 30 minutes before serving. Just prior to serving, decorate with a sprinkling of sieved cocoa.