Here's a summery trifle that isn't overly sweet or intensely creamy. Folding Greek yoghurt through the cream gives it a lovely, subtle tang and also cuts through the richness.
I prefer to put alcohol into the cream layer rather than soaking the sponge in it, and to keep this dessert sophisticated and elegant it's nice to use plenty of fruit instead of custard. The crushed amaretti biscuits on top lend a satisfying crunch.
SUMMER BERRY TRIFLE
150g butter, softened
150g caster sugar
1 tsp vanilla extract
3 organic eggs
150g plain flour
50g ground almonds
2 tsp baking powder
½ cup whole milk
zest of one small lemon
375ml (1½ cups) double cream
375ml (1½ cups) Greek yoghurt
seeds from 1 vanilla pod
For in between layers (reserve some of each for scattering on top):
500g strawberries, washed, hulled and quartered
seeds from 1 pomegranate
handful fresh berries
2 tbsp pomegranate seeds
3 or 4 crushed amaretti biscuits
For the sponge:
Preheat oven to 175ºC fan bake. Line a 22cm tin (ideally square, but round will do) with baking paper.
Pour batter into lined tin and spread out to the sides. Bake for about 30 minutes or until golden in colour, springy to the touch and a skewer inserted comes out clean. Allow cake to cool in the tray for 10 minutes before turning out onto a rack. Once cool, cut cake into 2cm cubes. Set aside while you prepare the cream.
For the cream:
Using an electric whisk, whip cream until ribbon consistency is reached. Be careful not to overwhip. Fold through Greek yoghurt, vanilla bean seeds and limoncello.
Place some sponge cubes in the bottom of serving bowl. Next, spoon over a generous amount of cream followed by an assortment of berries and pomegranate seeds. Arrange another layer of cake cubes followed by a final layer of cream. To decorate, scatter over a handful of berries and the remaining pomegranate seeds, along with a sprinkling of crushed amaretti biscuits. Serve immediately. To store any leftovers, cover well with plastic wrap and refrigerate for up to 2 days.