Recipe from Tara Noland
Winner of Great Cream Challenge December 2013
I love individual trifles, so seeing this month’s theme I knew it was what I wanted to do. Trifle is also one of my favorite desserts, it is so versatile and is great at anytime of the year but comes close to my heart for the holiday season
- Prep: 10 min
- Cooking: 40 min
- 1 pkg (100 g) hazelnuts
- 2 cups (500 mL) 35% cream
- 3 tbsp (45 mL) icing sugar
- 3 tbsp (45 mL) Frangelico liqueur plus more for the brownies and for drizzling
- 1 pkg (90 g) instant chocolate pudding made according to instructions
- Favourite brownie recipe or store bought
Roast hazelnuts in a 350F. oven for 10 minutes and place on a tea towel. Roll the nuts inside the tea towel to remove the skins and lightly chop. Set aside.
Whip cream using a cold bowl and beaters. Then, add the icing sugar and 3 tablespoons of Frangelico liqueur (Fragelico is always optional). Add 1/3 cup of whipped cream to the pudding and fold. Set aside.
Line the bottom of each glass with 2-3 small pieces of the brownies, broken up, and drizzle 1 tablespoon of Frangelico liqueur over brownies in each glass. Top with hazelnuts.
Add a layer of whipped cream, followed by a layer of pudding and another layer of whipped cream and top with hazelnuts. These can now be refrigerated for up to six hours. Just before serving, drizzle on more Frangelico.
Note: Frangelico contains alcohol. For a a kid-friendly recipe, leave it out or use it only in the individual adult portions.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||9 % / 97 mg|
|Vitamin A:||34 %|
|Vitamin E:||35 %|