Simple Trifle.

This is trifle stripped down to its essentials, and honestly, it’s brilliant in its simplicity.

Squares of sponge cake line the bottom of a serving bowl, followed by layers of frozen strawberries and sliced banana.

A pour of orange juice soaks into the sponge and starts softening everything together, then a thick blanket of Greek yogurt goes on top instead of the traditional custard and cream.

Flaked almonds scattered over the yogurt add a nutty crunch, and a half hour in the fridge lets everything meld into a cohesive, spoonable dessert.

Kitchen Tips

• Use frozen strawberries deliberately here. As they thaw in the fridge, they release juice that soaks into the sponge and creates a gorgeous pink syrup at the bottom.
• Slice the banana just before assembling. Bananas brown fast, and the orange juice only slows it down a little.
• Greek yogurt gives this a tangy richness that cuts the sweetness of the fruit. Don’t swap it for regular yogurt or you’ll end up with a watery layer.
• For a more traditional touch, add a splash of sherry or Amaretto to the orange juice before pouring it over the sponge.