Passionfruit ice-cream trifles
¼ cup(s), (40g), toasted, coarsely chopped
Reduced fat vanilla ice cream
¼ cup(s), (60ml), pulp
Sponge finger biscuits
4 individual, crumbled
1 tbs, pulp, extra to drizzle
- Preheat oven to 180°C or 160°C fan-forced. Spread almonds on a baking tray and bake for 5 minutes or until light golden. Cool then coarsely chop.
- Place ice-cream in a medium chilled bowl. Add passionfruit pulp and almonds and mix with a metal spoon until just combined.
- Spoon half the ice-cream mixture into the base of four 1-cup (250ml) capacity chilled serving glasses. Sprinkle with biscuit and top with two-thirds of the strawberries and the remaining ice-cream mixture.
- Decorate with remaining strawberries and drizzle with extra passionfruit pulp. Serve.