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Three margarita glasses two at the back and one up close. All filled with berry chocolate trifles and topped with a lashing of whipped cream and sprinkled with sifted cocoa powder. The layers of chocolate cake, berry compote and cream really stand out.

Mini Berry Chocolate Trifles

Sarah Sears
Delicious layers of cake, berries and cream in a glass ready to be devoured! Mix up the flavours with whatever you have on had.
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Prep Time 8 minutes
Course Dessert
Servings 4

Ingredients
  

  • 1 cup greek yoghurt or chocolate mousse/pudding
  • 250 ml (1 cup) cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon sugar
  • 400 g frozen berries thawed (keep berry liquid), mixed with 1 tablespoon sugar
  • 1 small (6-7inch round or square) chocolate cake store bought or home made, cut into cubes
  • ½ cup fresh berries optional
  • see post for variations

Instructions
 

  • Beat cream until soft peaks form. Fold in the yoghurt (or chocolate mousse/pudding), set aside.
  • Place 1 tablespoon of berries in each glass and arrange 3-4 cubes of cake on top of the berries. Drizzle 1 tablespoon of berry juice/liquid on top of the cake.
  • Spoon 1 tablespoon of yoghurt-cream mixture on top of the berry juice, then add more cake, berries and juice.
  • Repeat this process until you reach the top of the glass. Decorate each trifle glass with fresh berries and extra berry juice or sprinkle sifted cocoa powder on top. Serve straight away or cover and refrigerate until ready to serve.

Notes

* Mini trifles can be prepared up to 24 hours in advance.