CHCOLATE AND BERRY TRIFLE CUPS
Individual layered desserts with chocolate sponge, berries and creamy vanilla yoghurt.
PREP 20 MIN. + CHILLING
COOK 0 MIN.
SERVES 8
INGREDIENTS
- 1 SPAR Bakery chocolate sponge cake, cubed
- 50 g SPAR Freshline mixed berries
- 500g SPAR Double Cream Vanilla Yoghurt
- 250ml SPAR Fresh Cream, whipped
- 60ml SPAR Chocolate Sauce
- Milk Chocolate, grated
- White Sugar, optional
- 8 small serving glasses
CHEF’S TIP
Assemble a few hours ahead so the flavours mingle, but add the final garnish just before serving.
HOW TO MAKE IT
- If the berries are tart, toss them with the sugar and leave for 10 minutes.
- Divide half the sponge cubes between the glasses. Add layers of berries, vanilla yoghurt and a drizzle of chocolate sauce.
- Repeat the layers, then top each glass with whipped cream.
- Finish with grated chocolate and chill for at least 30 minutes before serving.
GOOD TO KNOW
- Freezer friendly? NO
- Leftovers? – Refrigerate for up to 2 days.
PERFECT PAIRING
BAKERY SHORTBREAD
Add a buttery biscuit on the side for an extra little treat with the trifle.
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