Easter Ambrosia

Serves: 8

Prep Time: 10 minutes

Cooling Time: 3–4 hours

Ingredients

1 1/4 cups of cream

2 cups of Greek yoghurt

425g of boysenberries (tinned or fresh)

1 cup of frozen mixed berries

200g of Cadbury Mini Eggs

180g of marshmallows

6 mini meringues (optional)

Crushed up Easter eggs to taste, decorated

Cherries, sprinkles for decoration

1. Pour cream into a large bowl and whisk till it forms soft peaks. Pour the Greek yoghurt into the bowl and fold together gently. Add the fresh or tinned (make sure to drain) boysenberries to the bowl. Fold through with a spoon and set it to the side.

2. Cut the marshmallows in half and lightly crush the mini eggs (put a few aside, uncrushed for topping) and meringues (if using). Mix all together in a bowl with the frozen berries.

3. Fold the berry, chocolate and meringue mixture into the yoghurt and cream mixture until well combined but still fluffy. Top with roughly smashed up Easter eggs and a few mini eggs.

4. Place into the fridge for at least 3 hours to set or overnight.