Classic Trifle

Serves 6-8

Ingredients

• 2 packets raspberry jelly crystals (85g per packet)
• 500g strawberries, halved
• 4 Tbsp pomegranate seeds
• 4 cups of EasiYo Vanilla Custard Yogurt
• 200g sponge cake, cubed 3cm
• ⅓ cup sherry (optional)
• 2 cups cream
• 2 Tbsp icing sugar
• Strawberries to serve
• Pomegranate seeds to serve

Method

1. Combine jelly crystals and 4 cups of boiling water together in a 3-4 litre capacity bowl. Mix well and add first measure of strawberries and pomegranate seeds. Allow to cool and set for 4-6 hours in the refrigerator.
2. Place sponge pieces into a bowl, sprinkle over sherry and toss well.
3. In a separate bowl, combine cream and icing sugar together and whip until soft peaks form.
4. Once jelly is set, carefully add the yogurt to cover and smooth out to form a layer.
5. Next, add and arrange the sponge pieces to cover the layer of yogurt.
6. Lastly, add the cream and decorate with remaining strawberry halves and pomegranate seeds.
7. Dust with icing sugar and serve.

Variations: EasiYo Vanilla Custard Yogurt may be substituted with any of your favourite EasiYo flavours. Try Greek Style Salted Caramel or Greek Style Mānuka Honey Yogurt.