Fruity fun Make our cover!

Join in the summer celebrations with this simple trifle, which makes a star of yoghurt and fresh raspberries

SUMMER PUDDING TRIFLES

PREP TIME: 20 MINS SERVES 4 (AS AN OCCASIONAL DESSERT)

2 x 125g punnets raspberries,

plus 40 raspberries, to serve 2 tsp caster sugar or granulated

sugar substitute

1 x 230g plain round sponge

cake

2 x 125g tubs Siggi’s 4% Fat

Vanilla Yoghurt

Icing sugar, to serve

1 Put the 2 punnets of raspberries and the sugar in a bowl and use a fork to roughly mash.

2 Cut the sponge cake through the middle into three 1cm-thick round slices, trimming the sponge where necessary to get to 1cm thick. Use a 5-6cm round cutter to cut 4 rounds out of each slice (each round should weigh about 8g), finishing with 12 rounds. Keep rest of sponge for another use. 3 Layer up the trifles in small glasses (wide enough to fit the sponge cake in), starting with a round of sponge, then a little yoghurt and some mashed raspberries. Repeat layering with another piece of sponge, some of the yoghurt and the remaining mashed raspberries. Top with the final round of sponge. Spread over the remaining yoghurt and top with whole raspberries. Dust with icing sugar, to serve.

From juicy to tart, summer is prime time for tasty fruit