Greek yogurt Trifle berry



40 ladyfingers

1 package frozen or fresh blueberries (300 grs.)

1 package frozen or fresh raspberries (300 grs.)

1 1/3  cup confectioners sugar

2 teaspoon of cornstarch

1 cup of heavy cream

3 containers natural greek yogurt

2 tablespoon orange liqueur


In a medium sauce pan over medium heat, mix together raspberry and blueberries with 2/3 cup of sugar , 3/4 cup water and cornstarchBoil until thickened 1 to 2 minutes.

Transfer to a medium bowl and refrigerate until cool. About 20 minutes.

Meanwhile in a medium bowl whip heavy cream to stiff peaks; set aside. In a large bowl combine yogurt  and remaining 2/3 cup of sugar. Fold in whipped cream.

Break ladyfingers  in pieces place half of them in the glasses.

Drizzle cookies with 1 tablespoon of liqueur.

And dollop with with one third of yogurt mixture. Spoon half of berries over yogurt mixture.

Layer  another  yogurt mixture over berries followed by a layer of remaining ladyfingers.Drizzle with the remaining orange liqueur and dollop with the yogurt mixture.

Top with berries and refrigerate until chilled about 2 hours before serving.