Cheat's Trifle with Yoghurt - Easy No-Custard Christmas Dessert

There is no custard and no cream in this trifle, and you absolutely will not miss them. Greek yoghurt adds a lovely tang, making this nostalgic dessert lighter, quicker, and perfectly suited to a Christmas table that already has plenty of richness on it. Let's cook!

Watch me make this on YouTube!

Why This Trifle Works

Using a yoghurt that already has the compote mixed through is such a great cheat. You get extra fruit built right in, and the yoghurt adds a little acidity that custard and cream just cannot give you. Traditional custard and cream can feel incredibly rich after a big Christmas meal. This version is lighter and fresher, and the layers still look absolutely beautiful in a glass bowl.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 3 hours 20 minutes (including setting time)
• Serves: 6 to 8
• Difficulty: Easy
• Special Equipment: Trifle bowl or large glass serving bowl

The key is getting the jelly right before moving on to the next layer. Let it cool for about 10 minutes after dissolving the crystals before pouring it over the sponge. I made the mistake of pouring it too hot once and ended up with a sad, collapsed sponge at the bottom of the bowl. Be patient with the setting time too. Two to three hours is the minimum, and I find leaving it overnight gives the best result as everything melds together beautifully.

Ingredients

For the Trifle Base:

• 1 supermarket sponge cake (approximately 300 to 400g)
• 2 to 3 tablespoons sherry, brandy, or fruit juice
• 85g jelly crystals (makes 500ml jelly)
• 500ml boiling water (or as per packet instructions)

For the Fruit Layer:

• 1 x 410g tin apricot halves in juice, drained

For the Topping:

• 1 x 450g tub Greek yoghurt (preferably one with berry compote mixed through)
• 250g fresh strawberries, hulled and sliced
• Icing sugar for dusting

How to Make Cheat's Trifle

1. Prepare your bowl: Get out your trifle bowl or a large glass serving bowl. A glass bowl is ideal as it shows off all those beautiful layers.
2. Break up the sponge: Break or tear the sponge cake into rough chunks, about 3 to 4cm pieces. You do not need to be neat. Arrange them in the bottom of your bowl, filling it about one-third full.
3. Soak the sponge: Drizzle the sherry, brandy, or fruit juice evenly over the sponge pieces. Use a spoon to gently press the liquid into the sponge so it soaks in. You want it nicely moist and flavourful, not soggy. For an alcohol-free version, use orange juice or the juice from the tinned apricots.
4. Make the jelly: Following the packet instructions, dissolve the jelly crystals in boiling water. Stir well until completely dissolved. Let it cool for 10 minutes so it is not boiling hot, but do not let it start to set.
5. Pour over the jelly: Carefully pour the liquid jelly over the soaked sponge. Pour slowly and evenly so it covers all the pieces and seeps down around the sponge.
6. Set in the fridge: Place the bowl in the fridge and leave for at least 2 to 3 hours until the jelly is completely firm. Overnight is even better.
7. Prepare the apricots: Once the jelly has set, drain the apricots well. Take 3 to 5 apricot halves and cut each into quarters for decoration. Roughly chop the remaining apricots into smaller pieces for the middle.
8. Arrange the decorative border: Place the quartered apricot pieces around the edge of the bowl, pressing them gently against the glass with the rounded side facing out. This creates a beautiful border visible through the glass.
9. Add the chopped apricots: Scatter the roughly chopped apricots over the centre of the jelly in an even layer.
10. Add the yoghurt layer: Spoon the Greek yoghurt over the apricot layer and spread it out evenly with the back of a spoon to cover all the fruit. Aim for about 2 to 3cm thick.
11. Decorate with strawberries: Arrange the sliced strawberries over the top of the yoghurt. Scatter them generously so the whole surface is covered.
12. Dust and serve: Just before serving, dust the top generously with icing sugar through a fine sieve. Bring to the table and serve with a large spoon so everyone gets all the layers.

Why You'll Love This Recipe

• No custard or cream: Greek yoghurt makes this lighter and easier while adding a lovely tang that cuts through the sweetness.
• Make-ahead friendly: Prepare the base layers the day before and just add the strawberries and icing sugar before serving.
• Simple shop-bought ingredients: Supermarket sponge, jelly crystals, and tinned fruit keep this budget-friendly and stress-free.
• Feeds a crowd: Easily serves 6 to 8 people, and the leftovers the next day are genuinely one of the best bits.
• Nostalgic but lighter: All the trifle magic with less of the heaviness after a big Christmas meal.

Chef's Tips for Cheat's Trifle

Use a glass bowl: A clear glass trifle bowl or glass serving bowl lets everyone see all those beautiful layers. It is what makes this dessert look so impressive for almost no effort.

Do not skip the soak: Even if you are going alcohol-free, soaking the sponge is essential. It adds flavour, moisture, and helps the sponge meld with the jelly into something really special.

Let the jelly cool first: Pouring boiling hot jelly over the sponge can make it fall apart completely. Ten minutes of cooling time makes all the difference.

Berry yoghurt is brilliant: The kind of Greek yoghurt that comes with a separate berry compote to stir through is perfect for this. I tested it with plain Greek yoghurt too and it works perfectly, but if you can find the kind with the compote already swirled through, the extra fruit flavour and those beautiful berry swirls make it really special.

Make it the day before: This is genuinely better made ahead. The sponge, jelly, apricot, and yoghurt layers can all go in the day before. Just add the strawberries and icing sugar right before bringing it to the table.

Substitutions & Variations

• Different jelly flavours: Strawberry, raspberry, orange, or lime jelly all work beautifully. Each gives a different colour and flavour profile.
• Different fruit: Swap apricots for tinned peaches, pears, or mixed fruit cocktail. Fresh berries also work well.
• Alcohol-free: Use orange juice, apple juice, or the juice from the tinned apricots to soak the sponge instead of sherry or brandy.
• Chocolate version: Use chocolate Swiss roll instead of plain sponge and chocolate yoghurt for a completely different but equally delicious result.
• Traditional custard: If you prefer the classic, swap the yoghurt for shop-bought custard. It will be richer and sweeter.
• Individual trifles: Make these in individual glasses for a dinner party. Everyone gets their own perfect portion and it looks stunning.

Storage

Best served well chilled: Trifle should be served cold, straight from the fridge. Take it out 5 minutes before serving if you want to take the extreme chill off.

Fridge: Cover with cling film and store in the fridge for up to 3 days. It actually improves after the first day as the flavours meld together. Add fresh strawberries and icing sugar just before serving each time.

Freezer: Not suitable for freezing. The jelly and yoghurt will separate and go watery when thawed.

Avoid: Do not add the strawberries or icing sugar more than an hour before serving or they will go soft and soggy on top.

Frequently Asked Questions

Can I make this cheat's trifle the day before? Yes, and I would encourage it. Make the sponge, jelly, apricot, and yoghurt layers the day before and leave in the fridge overnight. Just add the sliced strawberries and dust with icing sugar right before bringing it to the table.

Why is my trifle jelly not setting? Make sure you dissolved the crystals fully in boiling water and followed the packet instructions. Jelly needs a cold enough fridge and at least 2 to 3 hours. If it has been longer than that and still is not setting, your fridge may not be cold enough.

Can I double this trifle recipe to feed a crowd? Absolutely. Just use a bigger bowl and double all the quantities. You may need two trifle bowls if you do not have one large enough. It is the perfect dessert for a big group.

Can I make this trifle without alcohol? Yes, easily. Use orange juice, apple juice, or even the juice from the tinned apricots to soak the sponge. It is just as delicious without the booze.

What can I serve with this trifle at Christmas? It is the perfect dessert to follow a big roast dinner. The lightness of the yoghurt means it does not feel too heavy after roast chicken, potatoes, and all the sides. A cup of tea alongside is all you need.

Can I use fresh fruit in this trifle instead of tinned apricots? Yes. Fresh strawberries, raspberries, blueberries, or sliced peaches all work beautifully. Tinned apricots are just more budget-friendly and convenient for a Christmas Day when you have enough to think about.

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Ultimate Crispy Roast Potatoes - Golden, crunchy roasties that belong on the same Christmas table as this trifle.

Courgette, Feta and Chilli Salad - The light, zingy side dish that balances all that richness before you get to dessert.

This trifle has everything you want from a Christmas dessert without any of the stress. The layers look incredible through a glass bowl, the yoghurt keeps it light enough that there is still room for seconds, and the leftovers the next morning are genuinely one of my favourite parts of Christmas. It is the easiest way to end a big meal on a high note, and nobody needs to know how simple it was to put together.

Enjoy!

Del x

A perfectly light, nostalgic cheat's trifle made with Greek yoghurt instead of custard and cream. Layers of sponge, jelly, apricots, and yoghurt topped with fresh strawberries. Christmas dessert sorted.