Nigella's Breakfast Trifle

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Nigella

Breakfast Strata. ">

6 serving

4.3 6 ratings Review this recipe

Prep time: 20 mins

Cook time:

Serves: 6

Nigella Lawson’s celebratory Christmas Breakfast Trifle involves no more than a little laid-back layering-up, and yet creates something utterly luscious. And at this time of year, the bowl of sponge fingers and festively flavoured fruit can be left out in the kitchen overnight – a real boon when fridge space is at a premium. For a satisfyingly savoury festive breakfast, try Nigella’s Breakfast Strata.

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Ingredients Method

Ingredients

8 M&S Sponge Fingers, plus extra if needed
300g Ocado Own Range Frozen Summer Fruits
50g Ocado Own Range Pomegranate Seeds, (or 50g more of the frozen fruits)
2 clementines, preferably at room temperature
60g Bonne Maman Fine Shred Marmalade, (or jam of your choice)
150g M&S 10% Fat Greek Yoghurt
150g M&S Double Cream
2 tsp pistachios, chopped, to serve (optional)
2 tsp flaked almonds, chopped, to serve (optional)
2 tsp nuts of your choice, chopped, to serve (optional)
1 handful Ocado Own Range Pomegranate Seeds, extra, to serve (optional)
1 handful granola, to serve (optional)

Method

Step 1

The night before, get out a bowl–preferably a glass one so you can see the lovely layers (I use one of 20cm in diameter, with a curved bottom, about 7cm deep) – and line the base with the sponge fingers, pushing them a little up the sides or adding more if your bowl doesn’t have a curved bottom. I lie them sugary-side up, but it doesn’t really matter.

Step 2

Measure the frozen fruits and pomegranate seeds (if using) into a bowl big enough to stir them in without their jumping out and escaping. Finely grate the zest of 1 clementine over. Using a very sharp knife (or else you’ll lose too much juice on the cutting board), halve the now-bald fruit and squeeze the juice all over the sponge fingers. You’ll need around 30ml, which is 2 tbsp, so use the second clementine to add more juice if the first doesn’t yield enough. I find that a Mexican elbow juicer is best suited to this satisfying task.

Step 3

Add 35g of the marmalade or jam to the bowl of frozen fruits and stir gently but well to mix, then top the sponge fingers with it all. Cover and leave in a cold place overnight (not the fridge) till breakfast.

Step 4

Good morning! Happy Christmas! Now you can finish off your trifle: whisk together the yoghurt, double cream and 25g marmalade or jam until you have soft peaks; don’t whisk until it’s thick to the point of stiffness or it’ll be difficult to spread and less luscious to eat. Spoon and spread this mixture gently over the fruits, then scatter over the chopped nuts over the cream, along with a few pomegranate seeds; or replace both with a little of your favourite muesli or granola if you prefer.