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I have this obsession with mini trifles. There’s something that is so scientifically appealing about them. Don’t get me wrong- when it comes to desserts I tend to lean towards the Pro Diversity approach. I would never turn my nose down at a well-made, well-presented and well,- any dessert! But mini trifles – they are just so brilliant! They are amazing for the busy baker, since no matter how you put them together, they always come out as pretty as the glass they are in. And they are amazing for the eater too! You get a little taste of everything in one bite. (I have obviously given this a lot of thought!) And they are amazing for the baker who can never make the same thing twice. (Who, me?!) Just take your favorite dessert, break it down into 3 parts, and assemble it in a trifle- Voila! New dessert. So here’s to the mini trifles! The dessert that makes anything possible!
1 (8-ounce) container Rich’s Whip
1 instant vanilla pudding mix
1/2 cup parve milk
1 cup powder sugar
2 heaping tablespoons cocoa
2 tablespoons oil
2 tablespoons corn syrup
2 tablespoons milk
6 (6-ounce) champagne glasses
2 packages tea biscuits or graham crackers, chopped into large pieces
Whip the Rich’s Whip until stiff. Add pudding mix and parve milk; whip until thoroughly combined and pudding is dissolved. Transfer to a pastry bag fitted with a 1M tip, or a Ziploc bag with the corner snipped off. Pipe a swirl of cream in the bottom of each glass. Sprinkle a layer of chopped biscuits over the cream. Pipe another swirl on top of biscuits, and then sprinkle another layer of biscuits on top.
For the chocolate glaze, mix all its ingredients together. It should be slightly thick, similar to a brownie batter. Heat in microwave for 30 seconds. Stir well, until smooth. If it is too thick, add more milk, 1 teaspoon at a time. The glaze will thicken as it cools, so if it gets too thick , you can reheat it for 10 seconds at a time in the microwave.
Top each glass with a layer of chocolate glaze.
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