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Berry breakfast trifles

Serves   6
Prep time: 15 mins
Cooking time: No bake

Feel like something a little more indulgent for breakfast than your stock standard buttered toast? Layered with the goodness of summer fruit, this trifle makes a nutritious and stylish start to the day. 





  • ¼ cup freshly squeezed orange juice
  • 2 tablespoons Pams Caster Sugar
  • ½ teaspoon pure vanilla extract
  • 1 punnet blueberries
  • 1 punnet raspberries
  • 4 pre-made blueberry muffins, cut into chunks
  • 500ml Greek-style yoghurt
  • Pams Icing Sugar, to serve



  1. Place the orange juice, caster sugar and vanilla extract in a medium bowl. Whisk until the sugar dissolves.
  2. Reserve a few berries to garnish the trifles. Gently stir the remaining blueberries and raspberries into the orange juice mixture.
  3. Divide the muffin chunks between 6 glasses. Top with the mixed berries and juice.
  4. Top with the Greek yoghurt and garnish with the reserved berries. Dust with icing sugar to serve.


  • Add a little crunch with a sprinkle of homemade muesli or granola.
  • If you don’t have fresh berries to hand, replace the berry and orange juice mixture with tinned fruit such as plums or apricots.