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Photo of Peaches and 'cream' berry trifle by WW

Peaches and 'cream' berry trifle

Total Time
20 min
15 min
5 min
Dessert is served! The perfect flavour combination of berries, vanilla and peaches.


No added sugar cranberry juice

4 cup(s)


2 tsp, powder

Fresh raspberries

120 g

Fresh strawberries

125 g, thinly sliced

Sponge finger biscuits

14 individual, (savoiardi)

99% fat-free, plain Greek yoghurt, unsweetened

1000 g, (1kg)

Caster sugar

2 tbs

Vanilla bean paste

1 tsp


2 medium, yellow, stone removed, cut into wedges

Fresh raspberries

50 g, extra to serve


  1. Place cranberry juice in a medium saucepan. Sprinkle gelatine over the juice. Stand for 5 minutes to soak. Place over low heat and cook, stirring for 2 minutes or until gelatine dissolves. Set aside for 30 minutes to cool.
  2. Arrange the raspberries and strawberries over the base of a 2 L (8-cup) capacity serving side. Pour over cranberry juice mixture and loosely cover with plastic wrap. Place in the fridge for 4 hours to set.
  3. Using a small serrated knife, cut the sponge finger biscuit crossways into thirds. Arrange biscuits ends, cut-side down, around the edge of the serving dish. Arrange remaining biscuit pieces over the jelly.
  4. Combine the yoghurt, sugar and vanilla into a large bowl. Spoon the yoghurt mixture over the biscuits. Top with the peaches and extra raspberries. Place in the fridge for 30 minutes to chill before serving.