Dig into this layered dessert of brandy-soaked biscuits, juicy apricots and sweet vanilla yoghurt.
- 1 x 400g can apricot halves in syrup
- 2 tablespoons brandy
- 8 savoiardi (sponge finger biscuits), halved crossways
- 260g (1 cup) thick vanilla yoghurt
- 2 tablespoons slivered almonds
Drain the apricot, reserving 60ml (1/4 cup) of the syrup. Combine the reserved syrup and brandy in a small bowl. Dip half the biscuits, 1 at a time, into the syrup mixture to coat. Divide among 4 serving glasses.
Divide half the apricot among the glasses. Spoon over half the yoghurt.
Repeat with the remaining biscuit, syrup mixture, apricot and yoghurt. Cover loosely with plastic wrap and place in the fridge for 30 minutes to chill.
Meanwhile, place the almonds in a small frying pan over medium-low heat and cook, stirring, for 2-3 minutes or until toasted. Set aside to cool.
Sprinkle the parfaits with the almonds to serve.