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. —Jordan Rondel, The Caker
zest of one small lemon
Cream & Toppings
seeds from 1 vanilla pod
strawberries, washed, hulled and quartered
Preheat oven to 175ºC fan bake. Line a 22cm tin (ideally square, but round will do) with baking paper.
In the bowl of an electric mixer, cream butter and sugar until pale, light and fluffy. Add vanilla and then the eggs, one at a time.In two lots, add flour, ground almonds and baking powder. Alternate with milk and finally mix through lemon zest. Stop electric mixer once all the ingredients are combined; be careful not to overmix.
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.
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.