Summer Berry Trifle


Here's a summery trifle that isn't overly sweet or intensely creamy. Folding Greek yoghurt through the cream gives it a lovely, subtle tang and also cuts through the richness. I prefer to put alcohol into the cream layer rather than soaking the sponge in it, and to keep this dessert sophisticated and elegant it's nice to use plenty of fruit instead of custard. The crushed amaretti biscuits on top lend a satisfying crunch.

What you will need

150 grams butter, softened

150 grams caster sugar

1 teaspoon vanilla extract

3 organic eggs

150 grams plain flour

50 grams ground almonds

2 tablespoons baking powder

1/2 cup whole milk

zest of one small lemon

1.5 cups double cream

1.5 cups greek yoghurt

seeds from 1 vanilla pod

50 milliliters limoncello

500 grams strawberries, washed, hulled and quartered

250 grams blueberries

seeds from 1 pomegranate

4 crushed amaretti biscuits

handful of fresh berries for topping


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