Avocados on this side of the pond seem to taste so much better than the ones we get in the UK so I’m making it my mission to eat as many as I can before we move back this summer.
Quick, easy and a little bit more healthy than traditional trifles this can also be a tasty vegan dessert if you use a vegan cake for the sponge layer. You don’t even really have to weigh or measure anything, just judge the fruit and sponge by what you think will fit in your serving glasses.
75g mixed berries (I use blueberries and raspberries, frozen is fine)
75g sponge cake (orange flavoured if possible)
1 ripe avocado
1 tsp sugar
few extra berries to garnish
Cut the sponge cake into cubes and divide it between your serving glasses.
Gently warm the berries a little so that they release their juices, either in a small pan or with a quick blast in a microwave. Spoon them over the sponge. Set aside for the sponge to soak up the juices whilst you make the avocado layer.
Zest the orange to use as a garnish. Put the avocado into a food processor and squeeze over the orange juice. Add the sugar and then process it all together until it is thick, smooth and custard-like. Spoon this over the sponge and fruit and then garnish with the orange zest and a few extra berries. Chill for about 30 minutes before serving.