ingredients
6 plain cupcakes, halved
2 tablespoons pineapple juice
Handful pineapple chunks (two handfuls if you have small hands)
Handful mango chunks (two handfuls if you have small hands)
5-6 mint leaves, torn
6 heaped tablespoons plain yogurt
1 lime, zest only
2-3 squares milk chocolate
Additional mint leaves for garnish
equipment
Chopping board
Knife
Fine grater
Peeler
To serve: 6 x 200ml glasses
Instructions
Step 1
Put two halved fairy cakes at the bottom of each glass.
Step 2
Drizzle over the pineapple juice.
Step 3
Using half of the fruit, then top with the mango and pineapple chunks and the torn mint leaves. Divide the fruit equally between the glasses.
Step 4
Spread the Greek yogurt over the fruit, then grate the lime zest over the yogurt.
Step 5
Using the potato peeler, carefully ‘peel’ against the sides of the chocolate squares to make chocolate curls. Use these to decorate the tops of the dessert.
Step 6
Transfer the parfaits to the fridge and let them chill for 15 minutes before serving.
Step 7
Garnish with fresh mint leaves and the remaining mango and pineapple chunks.