This recipe is so easy – no cooking, and no mucking around – but it’s absolutely perfect for breakfast, brunch or a light dessert. Vanilla yoghurt and fresh fruit, it’s a combination loved by all.

15 min


  1. Italian savoiardi sponge biscuits
  2. Fresh orange juice
  3. 3 cups (750ml) Greek style yoghurt
  4. 300ml cream
  5. 2 tsps Queen Organic Vanilla Bean Paste
  6. ¼ cup (40g) icing sugar, sifted
  7. 3 x 250g punnets strawberries
  8. 2 x 125g punnets blueberries
  9. 2 x 125g punnets raspberries
  10. ¼ cup (30g) slivered almonds, lightly toasted


  1. Step 1

    Line a large bowl with some savoiardi biscuits, then drizzle with orange juice. Use enough orange juice to moisten the sponge biscuits, without drenching them.

  2. Step 2

    Place the yoghurt in a large bowl. In another bowl beat the cream with the Queen Vanilla Paste and icing sugar until medium peaks form. Gently fold the cream into the yoghurt.

  3. Step 3

    Spoon half the yoghurt cream mixture over the savoiardi biscuits. Combine all the berries and scatter half over the top.

  4. Step 4

    Spoon the remaining yoghurt cream mixture over the berries then scatter with the remaining berries and almonds.

  5. Step 5

    Dust with icing sugar if desired and refrigerate until ready to serve.


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