Portioned trifles with cherries and blueberries
4 servings
30 minutes
Portion trifle with cherry and blueberry is a refined European dessert that combines airy lightness with rich berry flavors. This dessert originates from English cuisine, where trifles are traditionally made with sponge cake, cream, and fruits. In this version, savoiardi soaked in sweet-sour cherry and aromatic blueberry are used, while delicate Greek yogurt adds a creamy texture. The light caramel aftertaste of brown sugar harmoniously complements the freshness of the berries. A sprinkle of crunchy almond flakes completes the composition, giving the dessert sophistication. A wonderful choice for a festive dinner or morning treat with a cup of coffee.
1
In a large bowl, mix pitted cherries, blueberries, and sugar.
- Cherry (sour): 200 g
- Blueberry: 250 g
- Brown sugar: 1 tablespoon
2
In 4 dessert bowls or glasses, layer cookies, then berries and yogurt. Repeat the layers 2 times.
- Savoiardi (ladyfingers): 16 pieces
- Cherry (sour): 200 g
- Blueberry: 250 g
- Greek yoghurt: 1 glass
3
Refrigerate for at least 1 hour.
4
Sprinkle with almonds before serving.
- Toasted flaked almonds: 4 tablespoons
