By Day 21 of the current lockdown, the weather turned in our favour so much that a cold dessert was called for.  Fridge desserts were my Mum’s favourites and I have fond memories of enjoying them in the hot summer months growing up in Greece. This may not be one of her recipes but she would have loved it.  I put it together with what I had available at the time including loads of time!  It only took a few minutes to make and used up a maximum of five ingredients.  You will need to wait a long time for it to set though. It will keep in the fridge for at least a week.  This is why patience is a virtue and this strange period of lockdown is teaching us all how to get better at it!  

Aspa

• Ingredients

Base: a packet of biscuits – I used a medium pack of dark chocolate digestives; 500g natural set or Greek yogurt; 200ml condensed milk

Glaze: 150g fruit conserve of your choice – I used apricot; a shot of liqueur – I used Cointreau (or just use water)

• Method

1. In a bowl break up the biscuits into small pieces.
2. In another bowl combine the yoghurt with the condensed milk till smooth and fully blended.
3. Add the biscuit pieces and mix well together.
4. Take a ring tin, remove the bottom and line the sides with parchment paper using water or a little margarine to make sure it sticks.
5. Place tin in a serving dish and pour the mixture evenly inside the tin, smoothing the top.
6. Leave in the fridge overnight to set well.
7. Make the glaze by melting the conserve over medium heat mixing in the liqueur to dilute it (you could omit the alcohol and just use water if you prefer).
8. Once cooled, pour the glaze over the dessert and pop back in the fridge.
9. Carefully remove the ring and peel off the parchment paper when ready to serve.
10. Chill each piece further in the freezer for 5-10 mins if you prefer it extra cold. Enjoy!