This delicious Nigella Breakfast Trifle is a simple, creamy treat that’s perfect for a quick and easy breakfast or brunch. With layers of fruity sponge and a smooth yogurt-cream topping, it’s a refreshing way to start your day. Feel free to swap ingredients like berries or nuts for whatever you have on hand!
Ingredients Needed:
The night before:
- 8 sponge fingers (plus extra if needed)
- 300 grams frozen mixed berries
- 50 grams pomegranate seeds (or replace with 50g/ ½ cup more of the frozen berries)
- 1 – 2 clementines (preferably at room temperature)
- 35 grams fine-shred marmalade (or jam of your choice)
In the morning:
- 150 grams 10%-Fat Greek yoghurt
- 150 grams double cream
- 25 grams fine-shred marmalade (or jam of your choice)
For sprinkling over:
- 2 tablespoons chopped pistachios flaked almonds or other nuts of your choice (optional)
- Extra handful of pomegranate seeds (optional)
- handful muesli or granola (optional)
How To Make Breakfast Trifle?
- Prepare the Base: In a glass bowl (20cm/8 inches wide), line the bottom with 8 sponge fingers, pressing some up the sides. Place them sugary-side-up.
- Mix the Fruit: In a bowl, combine 300g frozen mixed berries, 50g pomegranate seeds (if using), and the zest of 1 clementine. Squeeze the juice from the clementine over the sponge fingers, using about 30ml. If you need more juice, use the second clementine.
- Combine and Chill: Stir 35g marmalade (or jam) into the fruit mixture, then pour it over the sponge fingers. Cover and leave in a cool place overnight (not in the fridge).
- Make the Cream: Whisk together 150g Greek yogurt, 150g double cream, and 25g marmalade (or jam) until soft peaks form.
- Assemble: Gently spread the cream mixture over the fruit layer.
- Top and Serve: Sprinkle chopped pistachios, extra pomegranate seeds, or muesli/granola on top if desired.
Recipe Tips:
- Use a Glass Bowl: A glass bowl lets you see the pretty layers of the trifle, making it look even more delicious.
- Don’t Overwhisk the Cream: Whisk the cream until it forms soft peaks. If it’s too thick, it won’t spread easily.
- Chill Overnight: Let the sponge fingers soak up the fruit and juice overnight for the best flavor.
- Adjust the Fruit: Feel free to swap the berries or use more pomegranate seeds depending on what you like or have available.
- Top with Crunch: Add nuts, granola, or muesli for a nice crunchy texture that contrasts the creamy layers.
How To Store Leftovers?
Let the leftover trifle cool to room temperature. Then, cover and store it in the fridge for up to 2 days.
Nutrition Facts:
- Calories: 320 kcal
- Total Fat: 8.7 g
- Saturated Fat: 3.5 g
- Cholesterol: 243 mg
- Sodium: 684 mg
- Potassium: 6390 mg
- Total Carbohydrate: 36.8 g
- Dietary Fiber: 4.5 g
- Sugars: 32.3 g
- Protein: 5.8 g
Try More Nigella Lawson Recipes:
- Nigella Breakfast Bars Recipe
- Nigella Chocolate And Cherry Trifle Recipe
- Nigella Lemon Trifle Recipe
Nigella Breakfast Trifle
Description
This delicious Nigella Breakfast Trifle is a simple, creamy treat that’s perfect for a quick and easy breakfast or brunch. With layers of fruity sponge and a smooth yogurt-cream topping, it’s a refreshing way to start your day. Feel free to swap ingredients like berries or nuts for whatever you have on hand!
Ingredients
The night before:
In the morning:
For sprinkling over:
Instructions
- Prepare the Base: In a glass bowl (20cm/8 inches wide), line the bottom with 8 sponge fingers, pressing some up the sides. Place them sugary-side-up.
- Mix the Fruit: In a bowl, combine 300g frozen mixed berries, 50g pomegranate seeds (if using), and the zest of 1 clementine. Squeeze the juice from the clementine over the sponge fingers, using about 30ml. If you need more juice, use the second clementine.
- Combine and Chill: Stir 35g marmalade (or jam) into the fruit mixture, then pour it over the sponge fingers. Cover and leave in a cool place overnight (not in the fridge).
- Make the Cream: Whisk together 150g Greek yogurt, 150g double cream, and 25g marmalade (or jam) until soft peaks form.
- Assemble: Gently spread the cream mixture over the fruit layer.
- Top and Serve: Sprinkle chopped pistachios, extra pomegranate seeds, or muesli/granola on top if desired.
Notes
- Use a Glass Bowl: A glass bowl lets you see the pretty layers of the trifle, making it look even more delicious.
- Don’t Overwhisk the Cream: Whisk the cream until it forms soft peaks. If it’s too thick, it won’t spread easily.
- Chill Overnight: Let the sponge fingers soak up the fruit and juice overnight for the best flavor.
- Adjust the Fruit: Feel free to swap the berries or use more pomegranate seeds depending on what you like or have available.
- Top with Crunch: Add nuts, granola, or muesli for a nice crunchy texture that contrasts the creamy layers.
Nigella Breakfast Trifle