Dessert: United Kingdom – Classic Berry Trifle

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 10 min

Cook 0 min

Additional 2 hrs

Total 2 hrs 10 min

Ingredients

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

8–10 slices store-bought or homemade sponge cake
2 cups (500 g) plain Greek yogurt
7 oz (200 g) sweetened condensed milk
1 tsp (5 ml) vanilla extract
1 cup (250 g) blackberries
1 cup (150 g) cranberries (fresh or thawed if frozen)
1 cup (150 g) huckleberries
1 / 2 cup (120 ml) berry liqueur or fruit juice for soaking (optional)
Mint leaves for garnish (optional)

Show original ingredient measurements

8–10 slices store-bought or homemade sponge cake
2 cups (500 g) plain Greek yogurt
7 oz (200 g) sweetened condensed milk
1 tsp vanilla extract
1 cup (250 g) blackberries
1 cup (150 g) cranberries (fresh or thawed if frozen)
1 cup (150 g) huckleberries
1 / 2 cup (120 ml) berry liqueur or fruit juice for soaking (optional)
Mint leaves for garnish (optional)

Instructions

1. Cut sponge into cubes and place in a large trifle dish or individual glasses; optionally drizzle with liqueur or juice.
2. Whisk Greek yogurt, sweetened condensed milk and vanilla until smooth to make the custard layer.
3. Spoon a layer of yogurt custard over sponge, then a layer of mixed berries.
4. Repeat layers (sponge, custard, berries) until dish is filled, finishing with custard and a scattering of whole berries on top.
5. Chill trifle at least 2 hours to let flavors meld. Garnish with mint and serve cold.

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