Name: Trifle with speculoos crumble and yoghurt
Yield: 4
Ingredients: Speculoos Crumble:; 170 g of flour; 80 g of cold KERRYGOLD® IRISH CREAMERY BUTTER 454g; 60 g brown sugar; ½ teaspoon cinnamon; 1 tsp speculoos spice; pinch of salt; Spice Cherries:; 300g frozen sour cherries; 100ml water; 2 star anise; 1 teaspoon cinnamon; 50 g of sugar; 1 tsp cornflour; Also:; 600 ml Yoghurt

Ingredients

Speculoos Crumble:

170 g of flour

80 g of cold KERRYGOLD® IRISH CREAMERY BUTTER 454g

60 g brown sugar

½ teaspoon cinnamon

1 tsp speculoos spice

pinch of salt

Spice Cherries:

300g frozen sour cherries

100ml water

2 star anise

1 teaspoon cinnamon

50 g of sugar

1 tsp cornflour

Also:

600 ml Yoghurt

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Directions

Preheat oven to 200°C top and bottom heat. Lay out the sheet with baking paper.
For the crumble put all the ingredients in a bowl and knead quickly into a crumbly dough, crumble the dough onto the plate and bake for five to eight minutes until golden brown.
For the cherries, put the cherries in a pot with water, anise, cinnamon and sugar. Warm gently to defrost and then bring to a boil.
Dissolve the cornflour in a little water and then stir into the cooking mixture. Add the cherries and let cool.
Divide some of the crumble into the glasses. Add some yoghurt to the mixture, cover with cherries and refill with yoghurt.
Finally, add cherries to the glass again and cover with the remaining crumble. Serve.