Name: Strawberry and raspberry trifle
Prep time: 30 min
Total time: 30 min
Yield: 1
Cuisine: british
Ingredients: 1 x 300ml ctn thickened cream; 1 tsp vanilla bean paste; 60g (1/3 cup) icing sugar; 400ml Greek-style natural yoghurt; 1 x 450g pkt plain double unfilled sponge slab cake, cut into 1.5cm pieces; 125ml (1/2 cup) fresh orange juice; 40.00 ml Cointreau liqueur; 1 x 250g punnet strawberries, washed, hulled, thinly sliced; 1 x 120g punnet raspberries (see note); Icing sugar, to dust

Strawberry and raspberry trifle

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Prep Time:
30 minutes

Cook Time:

Total Time:
30 minutes

Create a creamy and flavorful yogurt and vanilla twist on a classic recipe.

Ingredients:

1 x 300ml ctn thickened cream
1 tsp vanilla bean paste
60g (1/3 cup) icing sugar
400ml Greek-style natural yoghurt
1 x 450g pkt plain double unfilled sponge slab cake, cut into 1.5cm pieces
125ml (1/2 cup) fresh orange juice
40.00 ml Cointreau liqueur
1 x 250g punnet strawberries, washed, hulled, thinly sliced
1 x 120g punnet raspberries (see note)
Icing sugar, to dust

Instructions:

Whip cream, vanilla, and icing sugar with an electric beater until soft peaks form. Gently fold in yoghurt until fully combined.
Layer half of the cake on the bottom of a 1.5L (6-cup) serving dish. Mix the orange juice and Cointreau in a small bowl.
Pour half of the orange juice mixture onto the cake, followed by half of the yogurt mixture, then half of the strawberries and raspberries. Repeat layering with the remaining cake, orange juice mixture, yogurt mixture, strawberries, and raspberries. Chill in the fridge for 10 minutes. Dust with icing sugar before serving.

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