Individual Summer Berry Ambrosia with Greek Yoghurt

I'm loving these individual serve Ambrosia with macerated strawberries. It gives these Ambrosia cups a little extra decadence.

Yield: 4 serves

Time: 4 hrs

Ingredients

1 cup greek yoghurt

2 cups heavy whipping cream

4 tsp icing sugar

3 Tbsp strawberry jam

2 Tbsp Chambord

1 punnet (250g) of strawberries

1 punnet (125g)of blueberries

Method

1. Prepare the Fruit:

Wash the strawberries and blueberries. Set aside 2 strawberries for garnish later. Hull and dice the strawberries into halves or quarters, depending on their size. Place the Strawberries in a small bowl with the chambord, icing sugar, and Strawberry jam. Set aside to macerate (leave to rest, the juices of the strawberries will come out and soften with the other ingredients) for 1-2hours.

Halve the Blueberries and set aside.

Once you are close to the end of the time for maceration of the strawberries, move on to step 2.

2. Whip the Cream:

In a large mixing bowl, whip the cream. with an electric mixer or by hand until soft peaks form. Be careful not to overwhip.

3. Combine with the Yoghurt:

Gently fold the whipped cream into the Greek yoghurt using a spatula. Fold until just combined, to maintain the light and airy texture.

4. Add berries:

Add 3 tbsp of maceration liquid from the strawberries, 1/2 the diced strawberries, and most of the blueberries (reserve a few for garnish). Gently fold through the yoghurt/cream mixture.

4. Assemble Ambrosia:

Spoon the yoghurt/cream mixture into the bottom of the glasses. Layer with some of the macerated strawberries, and repeat until all ingredients are used.

5. Refrigerate for 1 hour to allow to firm up.

6. Garnish:

Garnish your Ambrosia cups with the reserved fresh strawberries cut into spears, and blueberries just before serving.

Enjoy!