• 12 amaretti biscuits, crushed
  • 60ml greek yogurt
  • 60ml double cream
  • 3 passion fruit, pulp sieved
  • 1 tsp  icing sugar
  • 200ml double cream
  • 50g golden caster sugar
  • 1 lemon, zested and juiced


  • STEP 1

    Put half the crushed biscuits into the bottoms of 4 small glasses.

  • STEP 2

    To make the posset layer, put the cream, sugar and lemon zest into a pan, bring to the boil, then simmer for 3 minutes. Take off the heat, stir in the lemon juice, then pour through a fine sieve into a jug. Pour into the glasses on top of the biscuit layer and chill for 3-4 hours, or until you need them.

  • STEP 3

    Spoon the remaining amaretti on top of the posset layer. Whip the yogurt and cream to soft peaks and dollop on top of the amaretti. Mix the passion fruit juice with the icing sugar and spoon over the cream to serve.


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