Chocolate berry cherry trifle
Layers of chocolate cake, creamy ricotta and yoghurt, and juicy berries make this festive trifle a heart-healthy, budget-friendly dessert. Perfect for sharing!
8 serves
20 m prep
Ingredients
½ quantity chocolate almond olive oil cake
250g fresh cherries, pitted, halved, plus extra to decorate
250g punnet strawberries, halved or quartered
2 tablespoons freshly squeezed orange juice
½ cup icing sugar
300g reduced fat ricotta, crumbled (see tip)
2 teaspoons vanilla extract
1 cup reduced-fat plain Greek-style yoghurt
Cocoa powder and shredded orange zest, to decorate
Method
Cut cake into 2-3cm cubes.
Combine cherries, strawberries, orange juice and 2 tablespoons of the icing sugar in a large bowl. Gently toss until sugar dissolves. Set aside for 15 minutes.
Meanwhile, process ricotta, vanilla and remaining icing sugar in a food processor until very smooth. Add yoghurt. Process until combined.
Place half the cake into a glass serving bowl (8-cup capacity). Top with half the fruit mixture. Dollop over half the ricotta mixture. Repeat layers with remaining cake, fruit mixture and ricotta mixture.
Tips
If cherries are unavailable, replace them with extra fresh berries.
Fresh ricotta is available from supermarket deli counters.
For best results, make the cake a day ahead and assemble trifle on day of serving. Serve it straightaway or cover and refrigerate for up to 4 hours before serving.
Last updated06 November 2025