Frozen-Yoghurt Cake with Poached Strawberries
Pick up a punnet of strawberries this weekend and whip up this delicious and simple summer dessert. Just mix and freeze – it’s that easy! The colour and smell of succulent strawberries, fresh from Huckleberry, will bring the taste of summer to your table.
- 500g organic strawberries, hulled and halved
- 1 cup organic caster sugar
- 1 vanilla bean, split and scraped
- 250ml dessert wine
- 1.5 litres vanilla or coconut ice-cream, softened
- 1.5kg Greek-style yoghurt
- 300ml organic pouring cream
- 300g pistachio nougat, thinly sliced (optional)
How to make our Frozen-Yoghurt Cake with Poached Strawberries:
1 To make poached strawberries, place strawberries, sugar, vanilla seeds, and wine in a medium saucepan over medium heat. Stir until sugar dissolves and simmer for 8 minutes, or until strawberries are tender and syrup thickens. Refrigerate until ready to use.
2 To make cake, place ice-cream into the bowl of an electric mixer and beat for 2-3 minutes, or until smooth. Add yoghurt and beat until combined. In a small bowl, whisk cream to soft peaks and fold into yoghurt mixture.
3 Line a 12-cup-capacity loaf tin with baking paper and spoon in half the yoghurt mixture.
4 Trim nougat slices to fit in one layer over yoghurt and top with remaining mixture and nougat.
5 Cover with cling wrap and refrigerate overnight. Turn the cake out onto a serving plate and top with poached strawberries. Serve immediately.