Simon Toohey’s Kombucha Berry Trifle

Kombucha Berry Trifle

You’ll never forget the heavenly taste of this Kombucha Berry Trifle!

This light, fluffy and fruity dessert is not only perfect for warm summers, you can also serve it to guests during the biggest party of the year! This recipe is by MasterChef Grand Finalist and Freshly Picked Host Simon Toohey.

RatingDifficultyBeginner

Prep Time35 minsTotal Time35 mins

 1 punnet raspberries
 1 punnet blackberries
 1 tablespoon basil leaves, finely chopped
 1 cup Fuji apple kombucha
 20g icing sugar
 ½ teaspoon pink peppercorns
 1 mango, skin removed
For garnishing
 200ml greek-style vanilla plant-based yoghurt (or just a separate tsp of vanilla)
 Icing sugar
 Basil leaves

1

Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.

2

Mash the mango into a paste or place in a food processor then set aside.

3

In a glass, place a spoon of berries, add a layer of yoghurt then a layer of mango then a final layer of berries.

4

Dust with icing sugar.

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Ingredients

 1 punnet raspberries
 1 punnet blackberries
 1 tablespoon basil leaves, finely chopped
 1 cup Fuji apple kombucha
 20g icing sugar
 ½ teaspoon pink peppercorns
 1 mango, skin removed
For garnishing
 200ml greek-style vanilla plant-based yoghurt (or just a separate tsp of vanilla)
 Icing sugar
 Basil leaves

Directions

1

Add the berries to a bowl with basil, kombucha, icing sugar and pink peppercorns. Let sit for a minimum of 15 minutes to macerate.

2

Mash the mango into a paste or place in a food processor then set aside.

3

In a glass, place a spoon of berries, add a layer of yoghurt then a layer of mango then a final layer of berries.

4

Dust with icing sugar.

Kombucha Berry Trifle

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Kombucha Berry Trifle (1)
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