Christmas Trifle

December 7, 2010

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.

Want More?

Have our best reads delivered straight to your inbox every week by subscribing to our newsletter.



You Said


Win a brand new Hyundai
Win a holiday to Bali