This scrummy yummy trifle is so fresh and summery, it will be a fabulous finale to your Aussie Christmas feast. And you can make it beforehand so it’s ready to decorate and serve.
We find yoghurt is a lighter, fresher and healthier alternative to custard or cream. Of course, use any type of yoghurt you prefer.
If you want to make it totally dairy free and/or gluten free, choose the cake that best suits your dietary requirements.
- 3 x 250g punnets strawberries
- 3 x 170g punnets blueberries
- 2 x 170g punnets raspberries
- ¼ cup cherry brandy
- 900g panettone, cut into cubes
- 3-4 fresh mangoes, cut into cubes
- 2 x 450g tubs soy vanilla yoghurt
- Set aside some of the strawberries, blueberries and raspberries for decoration.
- Halve or slice remaining strawberries and combine with remaining blueberries. Add cherry brandy and leave to marinate for a few hours of even overnight. (I prefer not to marinate the raspberries so they don’t become ‘mushy’.)
- Place half the cubed panettone in the base of your trifle dish. Cover with half the marinated berries and dot with half the raspberries. Cover with half the cubed mango, then spread with one tub of yoghurt.
- Repeat step 3. Cover with cling wrap and refrigerate until ready to use.
- Decorate with remaining berries and serve.
old chris new tricks 