More Nigella recipes

Breakfast Trifle

by Nigella

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Introduction

I feel festively a-glow just saying the words Breakfast Trifle! And while I would never wish to dissuade you from waddling over to the fridge to scoop some leftover dessert trifle into a cereal bowl for your breakfast — it is Christmas, after all — this is really what I want for my matitudinal pick-me-up. It’s simple, celebratory and, unlike me first thing in the morning, full of zingy brightness.

It involves no more than a little laid-back layering-up, and creates something utterly luscious. Furthermore, at this time of year (at least in these parts) the steeping sponge fingers and festively flavoured fruit can be left out in the kitchen overnight — a real boon when fridge space is at a premium.

For US cup measures, use the toggle at the top of the ingredients list.

Image of Nigella's Breakfast Trifle — Photo by Nigella

Ingredients

Serves: 6

Metric Cups

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 or flaked almonds or other nuts of your choice (optional)
Extra handful pomegranate seeds (optional)
handful muesli or granola (optional)

THE NIGHT BEFORE

8 lady fingers or savoiardi (plus extra if needed)
2½ cups frozen mixed berries
½ cup pomegranate seeds (or replace with 50g/ ½ cup more of the frozen berries)
1 - 2 clementines (preferably at room temperature)
2 tablespoons fine-shred marmalade (or jam of your choice)

IN THE MORNING

⅔ cup 10%-Fat Greek yoghurt
⅔ cup heavy cream
1 tablespoon fine-shred marmalade (or jam of your choice)

FOR SPRINKLING OVER

2 tablespoons chopped pistachios or flaked almonds or other nuts of your choice (optional)
Extra handful pomegranate seeds (optional)
handful muesli or granola (optional)

Method

Get out a bowl — preferably a glass one so you can see the lovely layers (I use one of 20cm/8 inches diameter, with a curved bottom, approx. 7cm/3 inches deep) — and line the base with the sponge fingers, pushing them a little up the sides or adding more if your bowl doesn’t have a curved bottom. I lie them sugary-side-up, but it doesn’t really matter.
Measure the frozen berries and pomegranate seeds (if using) into a bowl big enough to stir them in without their jumping out and escaping. Finely grate the zest of 1 clementine over. Using a very sharp knife (or else you’ll lose too much juice on the cutting board) halve the now-bald clementine and squeeze the juice over the sponge fingers. You’ll need around 30ml, which is 2 tablespoons, so use the second clementine to add more juice if the first doesn’t yield enough. I find that a Mexican elbow juicer is best suited to this satisfying task.
Add the marmalade or jam to the bowl of frozen fruits and stir gently but well to mix, then top the sponge fingers with it all. Cover and leave in a cold place overnight (not the fridge) till breakfast.
Good Morning! Happy Christmas! Now you can finish off your trifle: whisk together the yogurt, double cream and 25g/1 tablespoon marmalade or jam until you have soft peaks; don’t whisk until it’s thick to the point of stiffness or it’ll be difficult to spread, and less luscious to eat. Spoon and spread this mixture gently over the fruits, then scatter the chopped nuts over the cream, along with a few pomegranate seeds; or replace both with a little of your favourite muesli or granola if you prefer.

Get out a bowl — preferably a glass one so you can see the lovely layers (I use one of 20cm/8 inches diameter, with a curved bottom, approx. 7cm/3 inches deep) — and line the base with the lady fingers or savoiardi, pushing them a little up the sides or adding more if your bowl doesn’t have a curved bottom. I lie them sugary-side-up, but it doesn’t really matter.
Measure the frozen berries and pomegranate seeds (if using) into a bowl big enough to stir them in without their jumping out and escaping. Finely grate the zest of 1 clementine over. Using a very sharp knife (or else you’ll lose too much juice on the cutting board) halve the now-bald clementine and squeeze the juice over the lady fingers or savoiardi. You’ll need around 30ml, which is 2 tablespoons, so use the second clementine to add more juice if the first doesn’t yield enough. I find that a Mexican elbow juicer is best suited to this satisfying task.
Add the marmalade or jam to the bowl of frozen fruits and stir gently but well to mix, then top the lady fingers or savoiardi with it all. Cover and leave in a cold place overnight (not the fridge) till breakfast.
Good Morning! Happy Christmas! Now you can finish off your trifle: whisk together the yogurt, heavy cream and 25g/1 tablespoon marmalade or jam until you have soft peaks; don’t whisk until it’s thick to the point of stiffness or it’ll be difficult to spread, and less luscious to eat. Spoon and spread this mixture gently over the fruits, then scatter the chopped nuts over the cream, along with a few pomegranate seeds; or replace both with a little of your favourite muesli or granola if you prefer.