Vanilla and Yoghurt and Berry Trifle Recipe
Celebrate the festive season with our Vanilla and Yoghurt Berry Trifle—a delightful fusion of vanilla sponge, silky yoghurt, and a medley of berries.

Table of Contents

Prep Time:

20 mins

Cooking time:

35 mins


2 (10-ounce) packages frozen strawberries, thawed, strained, and juice reserved
1 (12-ounce) package frozen raspberries, thawed, strained, and juice reserved
1 1/3 c. confectioners’ sugar
1 1/2 tsp. cornstarch
3/4 c. heavy cream
3 (16-ounce) containers nonfat vanilla Greek yogurt, such as Chobani
40 ladyfingers
2 tbsp. orange liqueur such as Cointreau (optional)
1 (16-ounce) package frozen blueberries, thawed and drained

Cooking Instructions:

Step 1
In a medium saucepan over medium heat, whisk together raspberry and strawberry juices with 2/3 cup sugar and cornstarch. Boil until thickened, 1 to 2 minutes. Transfer to a medium bowl and refrigerate until cool, about 20 minutes.

Step 2
Meanwhile, in a medium bowl, whip heavy cream to stiff peaks; set aside. In a large bowl, combine yogurt and remaining 2/3 cup sugar. Fold in whipped cream.

Step 3
Break ladyfingers in half. Place half of them in a 2-quart glass bowl or trifle dish. Drizzle cookies with 1 tablespoon liqueur, if using, and dollop with one-third of yogurt mixture. Spoon half of berries over yogurt mixture, then drizzle 3 to 4 tablespoons thickened juices. Layer another one-third of yogurt mixture over berries, followed by a layer of remaining ladyfingers. Drizzle with remaining 1 tablespoon liqueur and dollop with remaining yogurt mixture. Top with remaining berries and 3 to 4 more tablespoons thickened juice. Refrigerate until chilled, about 2 hours, before serving.