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    To celebrate Summer, we've teamed up with Health Food Blogger, Monique Cormack of Nourish Everyday to create the perfect summer dessert, inspired by some of the botanicals that we grow on our farm in the Adelaide Hills, South Australia.

    This gorgeous dessert is packed with fresh summer berries and fragrant notes of citrus and rosewater. It’s a healthier spin on a traditional trifle, with a delicious no-bake oat and coconut biscuit layer and a yoghurt filling. Gluten free and refined sugar free. Serves 4.



    Biscuit layer

    • ¾ cup gluten free rolled oats (68 grams)
    • 4-5 medjool dates (80 grams)
    • ½ cup desiccated coconut (50 grams)
    • ¼ cup almonds (40 grams)
    • 1 tsp ground cinnamon
    • ½ tsp ground cardamom
    • 1 orange

    Rose yoghurt layer

    • 1 and ½ cups unsweetened Greek yoghurt (about 400 grams)
    • 1 tbsp vanilla extract
    • Rosewater, to taste

    Other layers and toppings

    • 2 and ½ cups fresh berries of choice
    • ¼ cup pistachios (30 grams)
    • 2 tbsp dried rose petals
    • Fresh mint leaves


    1 For best results, start with the biscuit layer and prepare a few hours in advance (or the night before) so it has time to chill.

    2 To make the biscuit layer, firstly place all biscuit ingredients except the orange into your food processor bowl. Zest the orange and add zest to the bowl. Cut the orange in half and gently squeeze in a little juice from one half, about 2 tablespoons worth. Save the rest of the orange - pop it in the fridge.

    3 Pulse the biscuit mix until the mixture starts coming together as a crumbly, sticky dough; it should stick together when you pinch it with your fingers. Scoop the mix out and roughly shape into a ball, wrap in cling film and pop in the fridge. Chill for at least 2 hours.

    4 Next, move on to the pistachios. Roughly chop into small pieces and then place in a small frying pan. Toast over a moderate heat just for a few minutes, until they start to brown slightly. Set aside to cool.

    5 Make the rose yoghurt. In a bowl mix together the yoghurt and vanilla extract. Add a few drops of rosewater and mix again. Taste test, and continue to add rosewater a few drops at a time until it reaches a flavour you like.

    6 Prepare the berries. Rinse berries, trim and dice any strawberries

    (if using them) and then combine in a bowl. Retrieve the remaining orange used for the biscuit layer. Squeeze out all remaining juice from the orange over the berries, and then toss the berries.

    7 Finally, layer everything together. To make four individual pots, take four serving cups (approx. 250mL capacity).

    8 Retrieve the biscuit layer from the fridge and break into eight pieces. Starting with the biscuit, crumble one piece into the bottom of a glass. Scoop over ⅛ of the berry mix, followed by ⅛ of the yoghurt. Repeat the layers again, finishing with the yoghurt. Do the same with the remaining three serving cups.

    9 Top each cup with a sprinkle of the toasted pistachios, rose petals and a fresh mint leaf or two. Serve.


    “I’m Monique, creator of Health Food blog Nourish Everyday and student nutritionist, recipe developer and healthy eating coach.
    I’ve partnered with Jurlique to craft a recipe that features some of the botanicals grown at the Jurlique farm in the Adelaide Hills, South Australia.”

    Find out more about Monique and her delicious recipes at


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