Cherry berry trifle with vanilla yoghurt panna cotta

British 40 Mins Prep · 5 Mins Cook

1. Place the water in a small bowl, sprinkle over the gelatine and set aside to bloom.
2. In a medium-sized bowl, whisk together the yoghurt and 125ml of the cream until smooth. Place a seperate 125ml cream and 50g white sugar in a small saucepan set over a low heat. Stir gently until the sugar has dissolved and the cream just begins to simmer, approx. 3 minutes. Remove from the heat.
3. Split the vanilla bean and scrape out the seeds. Stir the seeds into the warm cream along with the bloomed gelatine, whisking until dissolved. Gradually whisk this mixture into the yoghurt until smooth.
4. Pour into a large trifle dish and refrigerate for at least 4 hours or until set.
5. Pit the cherries and place them in a bowl. Place the raspberries, blueberries and blackberries in separate bowls. Juice the lemon. Mix the juice with 2-3 tbsp sugar and divide evenly between the berries. Toss gently and set aside for 15–20 minutes to macerate.
6. Whip 600ml double cream in a large chilled bowl with the icing sugar and vanilla extract until stiff peaks form.
7. Slice the sponge roll into 1½cm slices.
8. Once the panna cotta has set, spoon the macerated blueberries and blackberries over the surface in an even layer. Arrange the sponge roll slices upright against the sides of the trifle dish and across the berries. Spread half the whipped cream into the centre to fill the gaps to the same level. Scatter the cherries on top.
9. Mash the raspberries and fold them through the remaining whipped cream and dollop this over the trifle to create height and texture. Finish with extra slices of sponge roll and mint leaves.
10. Serve immediately, or keep chilled until ready to serve.

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