Strawberry Trifle

Ingredients

• 0.5 sponge cake (125 g; from the bakery shelf or homemade)
• 100 ml Prosecco (or alcohol‑free sparkling wine)
• 250 g fresh strawberries
• 2 tbsp pistachio nuts
• 0.5 Vanilla pod
• 150 g whipping cream
• 1 tbsp Raw cane sugar
• 100 g Yogurt (3.5% fat)

Instructions

1. 1.

   Cut the sponge cake into bite‑size cubes and drizzle with Prosecco. Wash, trim and quarter the strawberries.

2. 2.

   Chop the pistachios. Split the vanilla pod lengthwise and scrape out the seeds. Beat the cream with sugar until stiff peaks form. Mix the yogurt with the vanilla seeds and fold in the whipped cream.