Here's a summery trifle that isn't overly sweet or intensely creamy. Folding Greek yoghurt through the cream gives it a lovely, subtle tang and also cuts through the richness. <br />I prefer to put alcohol into the cream layer rather than soaking the sponge in it, and to keep this dessert sophisticated and elegant it's nice to use plenty of fruit instead of custard. The crushed amaretti biscuits on top lend a satisfying crunch.

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