Individual Italian Meringue Trifle

1/2 cup chopped hazelnuts, toasted
2 cups whipping cream
2 round tablespoons sugar
24 store-bought prepared meringue cookies
1/2 cup hazelnut chocolate spread
1/2 pint raspberries

Toast nuts in a small pan then cool.

Beat whipping cream and sugar until it forms soft peaks. Crush half of the meringues in a large food storage bag with the hazelnuts and then divide evenly among 4 small dessert cups.

Place hazelnut chocolate spread in a medium bowl. Warm the spread in the microwave until loosened and smooth, test after 40 seconds on high. Stir and repeat, if necessary, until loose.

Divide berries evenly among dessert cups. Fold a small amount of whipped cream into hazelnut chocolate spread mixture until well combined. Fold in the remaining whipped cream. Divide the completed mixture among the cups and top each dessert cup with whole remaining meringues, 3 per cup.

Makes 4 servings

SOHO Dessert Glass Dishes Set 6

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