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Breakfast Parfait

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Breakfast Parfait (Breakfast Trifle)

I’m not much for breakfast, except on weekends when I have time for a leisurely brunch on the veranda with a big bowl of coffee and my latest cookbook. Then I do like the crunch of toasted muesli (especially Phillippa’s cranberry granola) with the creamy tang of a thick natural yoghurt like Meredith Dairy’s. Throw in a bit of fruit and suddenly we have something that looks quite fancy and tastes even better. Use a mixture of raspberries, blueberries and strawberries if you prefer, and pour a glass of Innocent Bystander pink moscato just for fun – with its gentle fizz, slight sweetness and 5.5% alcohol, it’s the perfect breakfast wine! Don’t assemble your breakfast parfait too far ahead of time or the muesli will start to go soggy. See video below for another fruity dish that’s great for breakfast or dessert.

Serves 2

Ingredients
  • 125g strawberries
  • 200g toasted muesli
  • 1 cup natural yoghurt
  • 1 passionfruit
  • Honey, for drizzling
Method
  1. Hull and slice strawberries and mash them slightly (add a dash of Cointreau if you like).
  2. Divide half the muesli between 2 glasses or bowls.
  3. Top with half the yoghurt.
  4. Divide strawberries between the glasses.
  5. Add remaining muesli then remaining yoghurt.
  6. Spoon passionfruit over the top, drizzle with a little honey and serve.
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