Sarah Wilson's Christmas Berry Trifle Parfait

Australian Chef Sarah Wilson says “ I love this sugar-free parfait - in part because it can be prepared (mostly) in advance, it's lush-but-light, looks spectacular and is really rather nutritious. So much so, it's even healthy enough to have as a Christmas brunch meal. Christmas doesn't have to be a sugar-laden, toxic affair and a heavy, hot Holiday meal doesn't have to be finished off with a dried fruit-laden pudding. Dried fruit is up to 70 per cent sugar and a slice of Christmas cake or pudding can contain 5-6 teaspoons of sugar per serve!""My traditional holiday dish to make and eat with my family is Sukiyaki, which is a one-pot soup or stew that is usually cooked at the table as you eat with family and friends. The typical ingredients are beef, vegetables, and tofu,, which are simmered at the table in a shallow iron pot of soy sauce, sugar, and mirin. On Christmas night, my family would get together and eat Sukiyaki which is always a great memory for me. When I was little, beef was really expensive, so my sister and I would always fight over the beef in the dish! It's funny to look back on now, and eating Sukiyaki with my family is one of my fondest memories."