Christmas Trifle

Serves 10-12


• Italian savoiardi sponge biscuits

• Fresh orange juice

• 750ml Greek style yoghurt

• 300ml cream

• 2 teaspoons Queen Vanilla Paste

• ¼ cup icing sugar, sifted

• 3 punnets strawberries

• 2 punnets blueberries

• 2 punnets raspberries

• ¼ cup slivered almonds, lightly toasted

• Queen Vanilla Dusting Sugar, to serve, if desired


• Line a large bowl with some savoiardi biscuits, then drizzle with orange juice. Use enough orange juice to moisten the sponge biscuits, without drenching them.

• Place the yoghurt in a large bowl. In another bowl beat the cream with the Queen Vanilla Paste and icing sugar until medium peaks form. Gently fold the cream into the yoghurt.

• Spoon half the yoghurt cream mixture over the savoiardi biscuits. Combine all the berries and scatter half over the top.

• Spoon the remaining yoghurt cream mixture over the berries then scatter with the remaining berries and almonds.

• Dust the trifle with Queen Vanilla Dusting Sugar if desired and refrigerate until ready to serve.