Dessert: United States – Mixed Berry Trifle with Greek Yogurt

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) sponge cake or pound cake, cut into cubes
2 cups (480 ml) Greek yogurt (whole-milk or 2%)
1 / 2 cup (60 g) powdered sugar
1 tsp (5 ml) vanilla extract
1 cup (150 g) blackberries
1 cup (120 g) raspberries
1 / 2 cup (160 g) elderberry compote or elderberry jam (cooked)
2 tbsp (25 g) granulated sugar (for compote if making fresh)
2 tbsp (30 ml) water (for compote)
Fresh mint for garnish (optional)

Show original ingredient measurements

1 lb (450 g) sponge cake or pound cake, cut into cubes
2 cups (480 ml) Greek yogurt (whole-milk or 2%)
1 / 2 cup (60 g) powdered sugar
1 tsp vanilla extract
1 cup (150 g) blackberries
1 cup (120 g) raspberries
1 / 2 cup (160 g) elderberry compote or elderberry jam (cooked)
2 tbsp (25 g) granulated sugar (for compote if making fresh)
2 tbsp (30 ml) water (for compote)
Fresh mint for garnish (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. If making elderberry compote: combine elderberries, 2 tbsp (30 ml) sugar and 2 tbsp (30 ml) water in a saucepan, simmer until softened and syrupy; cool.
2. Whisk Greek yogurt with powdered sugar and vanilla until smooth and slightly fluffy.
3. In a large trifle bowl, layer one-third of cake cubes, half the yogurt mixture, one-third of the mixed berries and a few spoonfuls of elderberry compote.
4. Repeat layers, finishing with a yogurt layer and remaining berries on top; reserve some compote for drizzling.
5. Chill at least 2 hours to let flavors meld, then drizzle remaining elderberry compote and garnish with mint before serving.

1. If making elderberry compote: combine elderberries, 2 tbsp sugar and 2 tbsp water in a saucepan, simmer until softened and syrupy; cool.
2. Whisk Greek yogurt with powdered sugar and vanilla until smooth and slightly fluffy.
3. In a large trifle bowl, layer one-third of cake cubes, half the yogurt mixture, one-third of the mixed berries and a few spoonfuls of elderberry compote.
4. Repeat layers, finishing with a yogurt layer and remaining berries on top; reserve some compote for drizzling.
5. Chill at least 2 hours to let flavors meld, then drizzle remaining elderberry compote and garnish with mint before serving.