Strawberry, meringue and yoghurt trifle
When served at the end of a heavy meal this dessert will cleanse the palate and aid digestion. It is also a great way to enjoy strawberries!
- 1 kg fresh strawberries cut in half
- 3 tbsp. sugar
- 3 tbsp. good quality balsamic vinegar
- 700 gr Greek style yoghurt
- 12 small meringue nests, broken up into pieces
Marinate the strawberries in a large bowl with the sugar and balsamic vinegar for 15-20 minutes.
Fill tall glasses or bowls alternating strawberry, yoghurt and meringue layers.