1. Melt the butter in a heavy-based frying pan and fry the almonds until golden brown. 2. Stir in the sugar and cook for 1 minute, stirring continuously, until the sugar dissolves and the almonds are well coated. 3. Tip on to a greased baking sheet and leave to cool. 4. About 30 minutes before ready to serve, cover the bottom of a serving bowl with broken sponge fingers or sponge cake. 5. Pour the sherry, brandy and orange zest and juice over the sponge and leave to soak for 30 minutes. 6. Whip the cream until it just holds its shape, and then gently fold in the yogurt. 7. Spoon the mixture on top of the sponge. 8. Roughly chop the almonds, sprinkle on top and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
