No-Trifle Hazelnut Raspberry Trifle
Sweet raspberries and crunchy hazelnuts are featured in this easy, tasty trifle.
  • Makes: 8-10 servings
  • Difficulty Rating: Easy

  • Recipe Created By:


  1. To make filling, pour Greek yogurt into a large bowl. In a separate, microwave-safe dish, combine ⅓ cup hazelnut spread and ⅓ cup milk. Microwave to heat slightly in 1-minute intervals, and whisk until well combined. Stir into the yogurt until very velvety and mocha-colored.
  2. In a separate bowl, stir the sugar into the berries (with their juice). Allow to rest for a moment so the sugar combines with the fruit.
  3. To make the drizzle, combine the remaining ½ cup hazelnut spread with remaining ⅓ cup milk in a separate microwave-safe dish. Slightly warm the drizzle mixture in the microwave in 1-minute intervals and stir until smooth.
  4. To assemble, place ⅓ of the cake cubes in a trifle bowl or other high-sided clear glass dish. Layer ⅓ of the fruit and filling on top. Follow with several dollops of whipped cream and ⅓ of the drizzle mixture. Repeat twice. Layer berries and nuts on top. Refrigerate until ready to serve.