Forget trifle for dessert and have for brunch instead! Granola, raspberry coulis, yoghurt and peach are layered up to create this impressive brunch centrepiece.
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Yields:
8 serving(s)
Prep Time:
35 mins
Cook Time:
35 mins
Total Time:
1 hr 10 mins
Cal/Serv:
290
Ingredients
For the granola
100g
rolled jumbo oats
25g
roasted chopped hazelnut
1/2tsp.
ground cinnamon
1/2tsp.
ground ginger
25ml
vegetable oil
50g
apple sauce
15g
runny honey
30g
sultanas
5g
freeze-dried raspberry pieces, we used Lakeland, optional
For the compote
300g
fresh or frozen raspberries
50g
caster sugar
For the trifle
1
.2kg low or full-fat Greek-style yogurt
2
x 410g tins peach slices in natural juices, drained
Directions
Step 1Preheat oven to 170°C (150°C fan) mark 3 and line a medium baking tray with baking parchment. For the granola, in a medium bowl, mix the oats, hazelnuts and spices, until combined. Add the oil, apple sauce, honey and a pinch of salt and mix until well coated.
Step 2Spread the granola out in a single layer on the lined tray and bake for 35min, turning once. Remove from oven and stir through the sultanas and freeze-dried raspberry pieces, if using. Cool completely.
Step 3Meanwhile, make the raspberry compote. In a medium pan over medium heat, cook the raspberries, sugar and 50ml water, mashing the raspberries with a wooden spoon, until mushy and pulped down, about 8min. Set aside to cool.
Step 4To assemble the trifle, spoon a 1/3 of the yogurt into a roughly 2 litre trifle dish or large glass bowl. Drizzle over 1/3 of the compote, then lay over 1/3 of the peach slices. Scatter over 1/3 of the granola. Repeat layering twice more. Serve.
Get ahead
Make granola up to a week ahead. Once cool, store in an airtight container at room temperature. Assemble up to 30min ahead. Chill.
GH Tip
For a sweeter trifle, reserve some of the strained peach tin juices and drizzle over the yogurt layers.
Per serving:
Calories: 290
Protein: 18g
Total fat: 8g
Saturates: 2g
Carbs: 34g
Total sugars: 26g
Fibre: 34g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
