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Peach, Raspberry and Hazelnut Trifle with Yoghurt

Peach, Raspberry and Hazelnut Trifle with Quark
  • blend
  • cook
  • mix
  • eat
  • PREP
    15 minutes


  • 825g canned peaches
  • 1 tbp vanilla essence
  • 1 cup apple juice
  • 1 x 500g Natural Yoghurt
  • 200g sponge finger biscuits
  • 1 x 150g punnet fresh raspberries
  • 2 tablespoons coarsely chopped dry-roasted hazelnuts
  • Fresh mint leaves to garnish


  1. Using an electric whisk beat the Natural Yoghurt and vanilla essence together in a bowl until the mixture thickens slightly. Set aside.
  2. Dip half the sponge biscuits, 1 at a time, in the apple juice. Place to your liking in the base of a 3L capacity serving bowl. Spread with half the yoghurt mixture and top with the peaches. Repeat process with the remaining biscuits, juice, cream mixture and peaches. Place in the fridge for minimum 4 hours or overnight to chill.
  3. Top with the reserved peach wedges, raspberries and hazelnuts to serve.

Watch how to make it…