Nigella Breakfast Trifle Recipe

This easy breakfast trifle is a delicious mix of soft sponge fingers, juicy berries, and creamy yogurt. Make it the night before for a stress-free and tasty morning treat. Perfect for holidays or any special breakfast!

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Ingredients Needed:

The Night Before:

• 8 sponge fingers (plus extra if needed)
• 300g frozen mixed berries
• 50g pomegranate seeds (or an extra 50g frozen berries)
• 1-2 clementines (room temperature)
• 35g fine-shred marmalade (or any jam)

In the Morning:

• 150g 10%-fat Greek yogurt
• 150g double cream
• 25g fine-shred marmalade (or any jam)

For Topping:

• 2 tbsp chopped pistachios, flaked almonds, or any nuts (optional)
• A handful of pomegranate seeds (optional)
• A handful of muesli or granola (optional)

How To Make Breakfast Trifle Recipe?

1. Prepare the sponge: Place sponge fingers in a glass bowl, pressing them slightly up the sides.
2. Add the fruit mix: In a bowl, mix frozen berries and pomegranate seeds. Grate the zest of 1 clementine over them, then squeeze the juice over the sponge fingers (about 2 tbsp). Add juice from the second clementine if needed.
3. Mix with jam: Stir the marmalade or jam into the berries. Spoon this over the sponge fingers. Cover and leave in a cool place (not the fridge) overnight.
4. Make the cream topping: In the morning, whisk together yogurt, double cream, and 25g marmalade until soft peaks form.
5. Assemble the trifle: Spread the creamy mixture over the fruit. Sprinkle nuts, extra pomegranate seeds, or granola on top.

Recipe Tips:

• Use a deep bowl for layering: A bowl about 20cm wide and 7cm deep works best. This helps the layers stay neat and prevents the fruit from spilling over.
• Let the sponge fully soak: Make sure the sponge fingers absorb the clementine juice before adding the fruit mixture. This keeps them soft and flavorful instead of dry.
• Don’t overwhip the cream: Whisk until it forms soft peaks, not stiff peaks. If it’s too thick, it will be hard to spread and won’t blend smoothly with the fruit.
• Add toppings just before serving: Nuts, pomegranate seeds, or granola should be sprinkled on top right before eating. This keeps them crunchy and fresh.
• Leave it overnight in a cool place, not the fridge: The sponge absorbs the fruit juices better at room temperature. Storing it in the fridge overnight can make it too firm and less juicy.

How To Store Leftovers?

Let the leftover breakfast trifle sit at room temperature for a few minutes before covering it. Store it in the fridge for up to 2 days. Keep it covered to prevent the cream from drying out.

Nutrition Facts:

• Calories: 290 kcal
• Total Fat: 16g
• Saturated Fat: 9g
• Cholesterol: 50mg
• Sodium: 50mg
• Potassium: 180mg
• Total Carbohydrate: 32g
• Dietary Fiber: 3g
• Sugars: 22g
• Protein: 5g

Try More Nigella Lawson Recipes:

• Nigella Panettone Bread And Butter Pudding Recipe
• Nigella Vegan Chocolate Cake Recipe