2 1/2 cups of Ultramel vanilla custard
Sponge cake (cut into small pieces)
175g of plain yogurt
Granadilla pulp (no measurements needed)
3 tablespoons of Blueberry sauce
2 cups of Raspberries
1 /2 tablespoon of vanilla extract
2 tablespoons of icing snow


Whisk together Plain yogurt, 2 tablespoons snow sugar, and vanilla extract.

Place a few cake pieces at the bottom of the glasses, And drizzle with granadilla pulp, then layer the raspberries on top of the cake and then custard and yogurt. Pour the blueberry sauce on top.You can repeat the layering.

For decoration top each glass with fresh raspberries, blueberries, blackberries, and mint leaves.

Store in the fridge for a few hours.

Credit: Cooking with Metjie

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