As promised, I got the recipe off my brother and I 'm sharing - with his permission of course!
Serves 8-10
For the base:
250 grams of petit beurre biscuits (rich tea are the closest equivalent)
2-3 tablespoons of melted butter
For the filling:
600 grams of Greek yoghurt
300 grams of double cream
200 - 250 grams of icing sugar (sweeten to taste)
zest of 1/4 unwaxed lemon
1 jar of strawberry jam
200 grams of biscuits (or enough to cover the top of the desert)
For the base, crumble the biscuit and add the melted butter. Mix and press into the bottom of a large cake tin, or Pyrex. Then whip the cream and stir in the yoghurt and the lemon zest. Add the sugar to taste and mix well. Pour mixture over the biscuit base. Layer whole biscuits over the mixture (make sure they do not overlap). Cover the biscuit topping with a thin layer of strawberry jam. Refrigerate and serve cold.
Serves 8-10
For the base:
250 grams of petit beurre biscuits (rich tea are the closest equivalent)
2-3 tablespoons of melted butter
For the filling:
600 grams of Greek yoghurt
300 grams of double cream
200 - 250 grams of icing sugar (sweeten to taste)
zest of 1/4 unwaxed lemon
1 jar of strawberry jam
200 grams of biscuits (or enough to cover the top of the desert)
For the base, crumble the biscuit and add the melted butter. Mix and press into the bottom of a large cake tin, or Pyrex. Then whip the cream and stir in the yoghurt and the lemon zest. Add the sugar to taste and mix well. Pour mixture over the biscuit base. Layer whole biscuits over the mixture (make sure they do not overlap). Cover the biscuit topping with a thin layer of strawberry jam. Refrigerate and serve cold.
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