Christmas dessert idea - Summer Trifle.

December 21, 2014 Sarah Mead

I was never a fan of custard or trifle growing up. I found this recipe a few years ago in my cookbook “Feeding the bump” by Lisa Neal and it’s since become my “Christmas go to dessert”. It always goes down really well! This modern version uses yoghurt and seasonal fruit of raspberries and peaches to create a healthier dessert than the original version of my childhood. It is also a fabulous finale to a summer barbeque or dinner party. You can also substitute with fruit like mango, white nectarines or mixed berries.

1 heaped cup plain yoghurt (I use full fat organic yoghurt)
1/2 cup freshly squeezed orange juice (approx 1 orange)
2 tbs honey
4 ripe white peaches
1 packet Italian sponge fingers
2 cups fresh raspberries (or defrosted)
1/2 cup slivered almonds, lightly toasted.

Combine yoghurt, orange juice and honey and mix until honey is dissolved. Wash peaches thoroughly. De-seed and slice the peaches, leaving the skin on.

Use a medium serving bowl (glass bowls look great) and cover the base with a single layer of sponge fingers. You may need to break the sponge fingers to fit the shape of the bowl. Cover the sponge fingers with one third of the yoghurt mixture. Layer with half of the raspberries and half of the sliced peaches.

Repeat layering sequence with biscuits, yoghurt, remaining raspberries and peaches. Finally, top with remaining yoghurt and half of the slivered almonds.

Cover the trifle with a piece of greaseproof paper and lightly press down with your hands to compact the trifle. Please the baking paper against the inside edges of the bowl to seal and cover with aluminium foil. Once again, press down lightly to compact the trifle layers.

Refrigerate for 3 hours of overnight. Sprinkle with remaining slivered almonds to serve.

** Individual trifles can be made too as per my recent attempt!