Strawberry Yoghurt Trifle - Stewed Pears . com

600 g strawberry yoghurt, if you can get Greek-style yoghurt, that's great, but any nice thick and creamy strawberry yoghurt will do
250 g mascarpone
2 punnets strawberries (approx 500g) hulled and halved, plus extra strawberries or other berries to decorate
100 g caster sugar
⅓ cup amaretto liqueur
⅓ cup apple juice (or amaretto liqueur, if you want a boozier mix. Even if you use all amaretto, the taste is quite mild, unlike sherry which can pack a punch)
1 double unfilled supermarket sponge cake (460 g)

Preheat oven to 180℃/356℉
Put strawberries in a single layer in baking pan. Sprinkle with ¼ cup sugar, and 2 tablespoons of the amaretto liqueur.
Roast 10-15 minutes. Strawberries will soften but be intact. Allow to cool.

Dissolve remaining ¼ cup sugar in the remaining amaretto and apple juice (or amaretto) in saucepan over low heat. Stir for 5 minutes, allowing syrup to thicken.

Combine yoghurt and mascarpone.
Choose a deep serving dish, preferably about the same width as your sponge cake. Depending on your chosen bowl, split the cake into rounds. The usual double unfilled sponge will give you four discs if you cut each sponge side in half.
Brush both sides of the cake discs generously with the syrup, but not so much that it starts falling apart.
Layer the trifle, considering that you will have four sponge layers to cover. It's nicest to use up the cake. If you misjudge and only end up using three sponge layers don't stress & use the leftover sponge for morning tea.
Start with yoghurt mix, then top with cake, then the strawberries. Drizzle all these with syrup.
Continue layering, finishing with yoghurt mix on top.
Decorate with additional fruit.
Refrigerate until serving. Any remaining syrup can be put on the table or used tomorrow to drizzle over ice cream.