Poached Stone Fruit Breakfast Trifles

Poached Stone Fruit Breakfast Trifles
Start the day on a sunny note, with this tropical breakfast trifle.

This trifle, with its layered sponge cake, in-season stone fruits, and creamy vanilla yoghurt, is sure to delight even the grumpiest of morning people.

Serves 8

2½ cups dessert wine

½ cup caster sugar

2 vanilla beans, split and

scraped

2 peaches, halved and

stones removed

4 apricots, halved and

stones removed

2 cups thick vanilla yoghurt

2 tbsp honey

1 double unfilled sponge cake,

store-bought

250g raspberries, to serve

 

1 Place wine, sugar, and the seeds of 1 vanilla bean in a saucepan over medium heat and stir until sugar dissolves.

2 Add peaches and apricots and simmer for 5 minutes, or until tender. Let cool in syrup and refrigerate until ready to use.

3 Place yoghurt, remaining vanilla-bean seeds, and honey in a bowl and mix to combine.

4 To serve, trim cake and cut into rounds big enough to fit into the bottom of your serving glasses. Spoon in a little of the poaching syrup to moisten cake. Add yoghurt, then poached fruit, and top with raspberries.

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