John Myers
Nutella Trifle with Chocolate Meringue Topping
The perfect nutella trifle with chocolate meringue topping recipe with a picture and simple step-by-step instructions.
- 600 g Cream cheese double cream setting
- 400 g Whole milk yogurt
- 400 g Nutella
- 300 g Mini shortbread biscuits
- 30 g Meringue
- 25 g Dark chocolate
- 14 Glasses with a capacity of approx. 120-140 ml
- Put the shortbreads up to 7 in a large freezer bag and crumble them finely with a rolling pin (or something similar). Distribute the crumbs between the glasses.
- Beat the cream cheese and yoghurt until smooth. Stir in the Nutella in portions. Put the mixture in a piping bag or a freezer bag with the corner cut off, carefully squirt into the jars. Put the jars in the refrigerator for at least 2 hours.
- Slightly crumble the meringue and break the chocolate into pieces, mix both and spread over the chocolate mass. Break the remaining shortbreads in half and place in the jars.
Facebook Comments