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.
2½ cups dessert wine
½ cup caster sugar
2 vanilla beans, split and
2 peaches, halved and
4 apricots, halved and
2 cups thick vanilla yoghurt
2 tbsp honey
1 double unfilled sponge cake,
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.