Breakfast trifle with watermelon jelly

Jill Dupleix
Trifle with your breakfast routine with this crunchy, uplifting dish.
Trifle with your breakfast routine with this crunchy, uplifting dish. Photo: Edwina Pickles

Watermelon jelly makes this breakfast trifle even more trifley, but it's just as delicious with cubes of fresh watermelon instead if you want a much quicker option.


400g watermelon flesh, chopped

3 tsp powdered gelatin

3 tbsp boiling water

100g raspberries

3 tbsp icing sugar, sifted

250g plain natural yoghurt

1/2 tsp vanilla extract

200g crunchy granola

250g mixed berries, prepped


1. To make the watermelon jelly, puree the watermelon flesh and strain. Whisk gelatin and boiling water until smooth and whisk into watermelon puree. Strain again into a mould, and refrigerate until set.

2. To make the raspberry sauce, gently heat 100g raspberries with 1 tbsp icing sugar, push through a sieve, discarding pulp, and refrigerate until needed.

3. To make the yoghurt cream, whisk the yoghurt with remaining icing sugar and vanilla.

4. To serve, layer the jelly, berry sauce, yoghurt cream and granola in wide glasses or glass bowls, repeating the layers to your own satisfaction. If you like, scatter with unsprayed edible flowers such as nasturtiums or heart's ease.