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♥ Repeat steps 1-4 and top with fresh berries …and voila! Mini trifle.

MINI BERRY CHOCOLATE TRIFLES INGREDIENTS 1 cup greek yoghurt (or chocolate mousse/ pudding) 250ml (1 cup) cream 1 teaspoon vanilla extract 1 tablespoon sugar 400g frozen berries, thawed (keep berry liquid), mixed with 1 tablespoon sugar 1 chocolate cake (recipe on next page), cut into cubes 1/2 cup fresh berries (optional) METHOD Prep Time: 10min | Skill: Easy | Serves: 4 1. Beat cream until soft peaks form. Fold in the yoghurt (or chocolate mousse/pudding), set aside. 2. 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. 3. Spoon 1 tablespoon of yoghurt-cream mixture on top of the berry juice, then add more cake, berries and juice. 3. 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. * Mini trifles can be prepared up to 24 hours in advance. Do note that the more liquid, the better. The cake likes to soak up as much of it as possible so don’t hold back. Enjoy! Sarah Sears What Sarah Bakes

Issue #7 | The Inspired Guide | January 1st 2020

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The Inspired Guide - Issue #7  

Read Issue #7 of The Inspired Guide - FREE Conscious Living and Holistic Wellbeing eMagazine! Filled with inspiring and informative article...

The Inspired Guide - Issue #7  

Read Issue #7 of The Inspired Guide - FREE Conscious Living and Holistic Wellbeing eMagazine! Filled with inspiring and informative article...

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