Easy Cherry Yoghurt Trifle
Gluten-Free, Single Serve
This delicious cherry yoghurt trifle is an easy single-serve dessert with fresh, frozen, or jarred cherries, leftover cake, yoghurt, and cherry jam.
Vegan | GF | High-protein | Soy-free | Nut-free | No rice
But there’s no rule saying you can’t have it for breakfast or as an afternoon snack. And while it’s definitely one of the best ways to make the most of cherry season, it would also work wonderfully as a Christmas dessert.
It’s no secret: I love cherries, so when cherry season comes around, I can’t resist buying fresh cherries as often as possible. And then, with 500 g glorious, deep red cherries in my fridge, it’s a race against the clock to eat them all before they go off.
I serve them plain when I’m having family or friends over for tea. I have a small bowl of cherries with my lunch, but 500 g is a lot for just one person. So I’m always trying to come up with new ways to use fresh cherries in my recipes.
I have, for example, used them successfully in my chickpea cherry brownies—with some adjustments, of course. In the past I’ve also made Black Forest gateau with fresh cherries, but that was before my gluten-free days, and I haven’t got around to adapting that recipe yet…
So when I had some leftover cinnamon cake, I knew exactly what I wanted to do with that: turn it into a decadent single-serve trifle—with yoghurt instead of custard. Because I love the fresh, tangy taste of yoghurt. Especially in summer.
Why You’ll Love This Cherry Yoghurt Trifle
- Ready in minutes.
- No cooking required.
- A delicious way to use fresh cherries.
- Works as breakfast, dessert, or a snack.
- Easy to make ahead.
- Naturally gluten-free when made with gluten-free cake.
- Vegan or vegetarian, depending on which yoghurt is used.
Spoonie Notes for Easy Breakfast Trifle
The hardest and most time- and energy-consuming part of this recipe is pitting the cherries. For a Spoonie, that’s no fun. Especially if, like me, you don’t have a cherry pitter. I did it, but quite honestly, I can’t recommend it. Not unless you have some extra spoons and a double dose of sheer grit at your disposal.
Here’s what I suggest you do instead. (Plus some extra Spoonie tips to make your life easier.)
- Use frozen cherries or jarred cherries to avoid pitting.
- Don’t have leftover cake? Sponge fingers or biscuits work, too.
- Make several trifles at once and store them in the fridge for a grab-and-go breakfast.
Cherry Yoghurt Trifle Ingredients
You only need a handful of ingredients for this lovely cherry yoghurt trifle: cherries (preferably fresh, but jarred are frozen cherries are fine, too, and never out of season), cherry jam, your favourite dairy or dairy-free yoghurt, and leftover cake.
These four are all you need for the most basic version, but if you want a little more decadence, a generous splash of kirsch is unbeatable. Cherries and kirsch—it’s the perfect combination. However, if you prefer an alcohol-free version, white grape juice or apple cider work well, too.
How To Make This Single Serve Trifle
Cherry Yoghurt Trifle
Ingredients
- Gluten-free leftover cake
- Kirsch optional
- Cherry jam
- Cherries fresh, frozen, or jarred
- (Vegan) yoghurt
- Squirty cream
- Vanilla sugar
Instructions
- Rinse, halve, and pit cherries (if using fresh)
- Put 1 slice of cake in a single serve bowl
- Sprinkle with kirsch
- Spread cake generously with cherry jam
- Add a layer of cherries
- Mix yoghurt with squirty cream and vanilla sugar
- Add a layer of the yoghurt mixture
- Garnish with 1 cherry on top
Notes
Easy Cherry Yoghurt Trifle Variations
- Try a different fruit. Strawberries, raspberries, blueberries, or a mixed berry blend would all work well.
- Choose a different jam. Raspberry jam gives it a nice tartness, blackcurrant adds a richer berry flavour, and the strawberry jam brings a bright fruitiness to the trifle.
- Use vanilla yoghurt to make a sweeter trifle, or Greek-style yoghurt for a thicker, tangier texture. Whether it’s dairy or plant-based, any yoghurt will work.
- For a Christmas-inspired trifle, sprinkle cake liberally with mulled white wine, spread with marmalade, layer on tangerine segments (from a tin), sweeten yoghurt with ginger syrup, place candied ginger on top.
Serving Suggestions
- Keep it simple: just place a cherry on top
- Sprinkle with toasted flaked almonds, chopped pistachios, or gluten-free granola just before serving for a little crunch.
- Served with strong coffee or a light white tea, this trifle makes for a sophisticated summer dessert.
How To Store Your Trifle
Refrigerator: Store covered in the fridge for up to 2 days. It’s ideal for making the night before, as the cake has time to absorb the flavours.
Make ahead: Assemble the trifle in advance and keep it chilled until ready to serve. If using nuts or granola as a topping, add them just before serving to keep them crunchy.
Freezing: Not suitable for freezing.
Allergy Information
Contains: Soy (depending on your vegan yoghurt)
Free from: Dairy, Gluten, Eggs, Nuts, Sesame
Important: Always check labels for cross-contamination risks
Disclaimer
I’m not a dietitian; this recipe and any nutritional or allergy-related notes are based on personal experience and should not replace professional advice.
If you like this recipe, you might also enjoy this breakfast smoothie with oats and nuts or this easy Dutch custard & yoghurt dessert.
Frequently Asked Questions About Cherry Yoghurt Trifle
Yes. Cherry Yoghurt Trifle is a perfect make-ahead breakfast or dessert. In fact, it’ll be even better the next day, as the cake will have absorbed all the flavours.
Absolutely. Frozen cherries are a great choice. They’re convenient, and never out of season.
There are several options to choose from. Cognac, Madeira, and Licor 43 are good choices that each bring their own character. If you prefer an alcohol-free version, white grape juice, apple cider, or even a good quality squash will be just as delightful.
That depends on the yoghurt you use. Simply choose a vegan yoghurt if you want a vegan trifle.
As a rule of thumb I would not keep it longer than 2-3 days. Cherries spoil easily.
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