Summer Trifle

For the pastry:

150 g phyllo trimmings (leftover scraps) 3 tbsp sunflower oil 3 tbsp icing sugar

For the cream:

400 g yogurt 60 g icing sugar 300 g cream cheese 30 ml lemon juice Pinch of salt

For the topping:

1 orange 1 dragon fruit 30 g pistachios 2 tbsp honey, for serving

Preheat oven to 170°C. Spread leftover phyllo scraps on a baking sheet, drizzle with sunflower oil and sprinkle with icing sugar.

Bake for 15–20 minutes until golden and crispy. Let them cool.

In a bowl, whisk together yogurt, cream cheese, icing sugar, lemon juice, and a pinch of salt until smooth. Refrigerate.

Peel and dice the fruits.

In a glass bowl or individual cups, assemble the trifle: start with phyllo pieces, then cream, repeat layers, and finish with fruits, pistachios, and honey on top.

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Summer Trifle

Servings

Preperation

Cooking

Waiting

For the pastry:

For the cream:

For the topping:

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