Ambrosia! Everyone has a different twist on this classic Kiwi dessert, here is my delicious version made with yoghurt, cream, boysenberries, marshmallows and chocolate flake bars.
Ambrosia is such a popular and classic dessert especially in the summer months in New Zealand. Perfect to take along to a dinner party or BBQ.
It is such a quick and easy pudding ideal for Christmas day. Make it a day ahead of time and the flavours are even better.
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My version of Ambrosia only has 5 ingredients: whipped cream, yoghurt, marshmallows, canned boysenberries and chocolate flake. You can make this recipe with plain sweetened or berry flavoured yoghurt, either one makes it taste delicious.
My whole family loves it and I have even been know to eat this for breakfast if there is any leftovers (which hardly ever happens...).
HOW TO MAKE AMBROSIA:
First of all whip the cream in a large bowl until soft peaks form. Add marshmallows, I like to chop them in half so they aren't too big. Or you could use mini marshmallows.
Add the yoghurt (make sure it is sweetened yoghurt!) and drained boysenberries. Crumble one flake into the bowl. Fold until it is all mixed together. Pour into a serving bowl and smooth out the top. Crumble another flake over the top of the ambrosia. Chill for at least 4 hours to set, I prefer to make it the day before and refrigerate overnight.
HERE ARE SOME COMMON QUESTIONS ABOUT AMBROSIA:
How long does Ambrosia take to set? It takes around 4 hours in the fridge but I prefer to set it overnight. This lets the flavours develop and gives it a mousse-like texture.
What other ingredients can be added to Ambrosia? Crushed up meringues are a delicious addition. I have also heard of people adding grapes, pineapple lumps, strawberries, raspberries, diced oranges, pineapple, chocolate fish, creamed rice, frozen berries and the list goes on. Every family has a different version.
Can you freeze Ambrosia? I have never tried this but I think if it was frozen with a layer or cling film over the top or in an airtight ice cream container it would work well. Simply thaw out over night in the fridge and scatter over flake before serving.
How long does ambrosia keep for? Because of the fresh cream, I would eat ambrosia within two days of making it. Ensure it is kept in the fridge!
Where does Ambrosia originate from? Ambrosia is a Greek dessert and translates to "food of the gods". How good is that?
Ambrosia can be served as individual servings in glasses or little bowls like I have in the photo above. Or you can serve it in a large bowl to feed a crowd.
Some people like to call it Ambrosia salad. I hope you enjoy this simple and easy recipe.
If you love this recipe make sure you check out my recipe for Ambrosia Eton Mess
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Ambrosia
Everyone will love this easy classic dessert
Ingredients
- 300mls cream (10oz)
- 180g bag marshmallows
- 500g sweetened plain or berry yoghurt
- 1 can boysenberries, drained (425g)
- 2 Flake bars
Instructions
- Whip cream in a large bowl until peaks form.
- Cut marshmallows in half and add to the cream.
- Add yoghurt, boysenberries and one crumbled Flake.
- Mix together until well combined and pour into a serving dish.
- Crumble remaining Flake on top and chill for at least 4 hours before serving or preferably overnight.
Notes
- You can use berry yoghurt in place of the plain sweetened yoghurt and boysenberries.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 254Total Fat: 14gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 44mgSodium: 44mgCarbohydrates: 30gFiber: 5gSugar: 19gProtein: 4g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
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Araminta says
Hi Vanya, this pud looks delicious and simple to make. It isn’t something I have heard of before as I am in the UK. I would like to make it but I also haven’t heard of boysenberries. Are they like a raspberry? Or is there another fruit you could suggest as an alternative please?
Many thanks
Araminta
VJ cooks says
Hi Araminta, you can used any canned or fresh berries in this recipe. Raspberries would be great.