Strawberry Trifle

Ingredients

• 0.5 sponge cake base (125 g; from the bakery shelf or homemade)
• 100 ml Prosecco (or non-alcoholic sparkling wine)
• 250 g fresh strawberries
• 2 EL pistachio kernels
• 0.5 Vanilla bean
• 150 g whipping cream
• 1 EL raw cane sugar
• 100 g Yogurt (3.5% fat)

Instructions

1. 1.

   Cut the sponge cake base into bite-sized cubes and drizzle with Prosecco. Wash, trim, and quarter the strawberries.

2. 2.

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

3. 3.

   Layer the strawberries, yogurt-whipped cream mixture, and sponge cake cubes in four glasses. Garnish the strawberry trifle with pistachios and serve immediately.