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There are three things I love about summer. First and foremost is the sunshine. It boosts our spirits and our get-up-and-go. Second, are the holidays. I am even willing to overlook the nose to tail snail trail of traffic that meanders through Warkworth for the holiday memories made with family and friends, swimming in the crystal clear waters of Leigh and lounging around the BBQ with a fresh tray of local oysters. Last but not least of my summer adorations…berries.
Strawberries and blueberries are my absolute favourite. They are juicy, delicious and packed full of antioxidants. Foraging, picking and devouring them on the spot is only half the fun. Showcasing them in a delectable dessert takes the cake! Here’s a simple but sumptuous recipe for a sweet treat to top off a warm summer’s evening spent out on the deck. With Valentine’s Day lurking around the corner, now is your chance to butter-up a loved one and show them just how sweet you are.
Creamy Yoghurt and Berry Bliss Trifle (serves six)
1 punnet of strawberries
1 punnet of blueberries or raspberries
120g Italian sponge fingers
100ml Chambord. If you don’t have Chambord in the liquor cabinet then any sweet dessert wine will do, or use a fruit juice as an alcohol-free option (I find apple and fejoa works well).
250ml Greek yoghurt (delicious whilst still containing beneficial cultures)
500ml cream
2 tablespoons liquid honey (any kind)
1. Lay out your sponge fingers on a plate and drizzle over your Chambord, making sure all the fingers are covered. Line one large bowl with the drenched fingers or line individual bowls/glasses, and drizzle over any excess liquid.
2. Put a third of your blueberries in a mixing bowl and roughly mash them with a fork. Add all your cream and beat to soft peaks with a whisk.
3. Now add your yoghurt and honey, whisking to firm peaks this time.
4. Cut the leafy tops off your strawberries then cut each individual strawberry in to quarters. Use half the punnet of strawberries to layer over the fingers in the bowl.
5. Now spoon over half the creamy yoghurt mixture. Layer again the remaining strawberries, then layer over the rest of the cream.
6. Sprinkle the rest of your punnet of blueberries over the top and chill your dessert in the fridge for at least one hour, up to 12 hours.
7. When you are ready to serve, dust the top with icing sugar. If you fancy an extra bit of decadence, drizzle over a tablespoon or two of passion fruit pulp or syrup.
Enjoy!
