Name: Layered berry cup with Easter bunny crumble
Total time: 1 h
Yield: 4
Ingredients: FOR THE CRUMBLE:; 2 tbsp muesli; 100 g plain flour; 80 g caster sugar; 30 g butter; FOR THE COMPOTE:; 250 g frozen strawberries; thawed; 75 g cherries; from a jar; 80 ml cherry juice; from the jar; 2 tbsp lemon juice; 1/2 tsp cornflour; 120 g frozen blueberries; thawed; FOR THE CREAM:; 120 g mascarpone; 250 g plain yoghurt; 1/2 tsp lemon zest; TO DECORATE:; 4 oval sponge biscuits; 8 sugar eyes

Ingredients

Method

Serves : 4

Time needed : 1h

Difficulty : easy

If you're looking for a new Easter dessert to add to your family gatherings this year, then this is a must-try recipe. Perfect for all members of the family, this layered berry cup with Easter bunny crumble top is not only cute, but also tasty! So gather the kids (big and small!), grab your ingredients and start creating this adorable Easter dessert.

Ingredients

Method

Ingredients

FOR THE CRUMBLE:

2 tbsp muesli

100 g plain flour

80 g caster sugar

30 g butter

FOR THE COMPOTE:

250 g frozen strawberries; thawed

75 g cherries; from a jar

80 ml cherry juice; from the jar

2 tbsp lemon juice

1/2 tsp cornflour

120 g frozen blueberries; thawed

FOR THE CREAM:

120 g mascarpone

250 g plain yoghurt

1/2 tsp lemon zest

TO DECORATE:

4 oval sponge biscuits

8 sugar eyes

Ingredients

Method

1. Preheat the oven to 180°C, gas 4.

2. Rub together the muesli, flour, 30 g sugar and the butter until crumbly. Spread out on a baking tray lined with baking paper and bake for 20 minutes until golden. Remove and leave to cool.

3. Cut the strawberries into quarters. Drain the cherries. Heat the cherry juice with 20 g sugar and 1 tbsp lemon juice until just boiling.

4. Mix the cornflour with 1 tablespoon of water, add to the pan and stir until it returns to the boil.

5. Add the strawberries, blueberries and cherries, bring to the boil again briefly, then leave to cool.

6. Mix together the mascarpone, yoghurt, remaining sugar, 1 tbsp lemon juice and the zest until smooth.

7. Pour the berry compote into 4 x 250 ml glasses.

8. Cover with the mascarpone mix and sprinkle with crumble.

9. Cut the biscuits in half and stick them into the glasses as ears. Decorate with sugar eyes to make bunnies.

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