Recipe for 5 glasses:
150 g shortbread fingers
300 g cream cheese
200 g yoghurt
200 g nutella
25 g semisweet chocolate
30 g meringue
freezer bag
Put the shortbread (except 3 pieces) into the freezer bag, close and crumble the cookies (e.g. with a rolling pin). Then split into the five glasses.
Mix the cream cheese and the yoghurt well. Then mix in the nutella step by step (or let your food processor do the job). Then put everything into a decorating bag without a coupler or a freezer bag (cut the tip off) and fill in the mass into the glasses. Let it cool in the fridge for about two hours.
Break up the chocolate into little pieces and crumble the meringue roughly. Then slip everything on top of the chocolate cream. Break the rest of the shortbread in half and decorate everything with it.
Enjoy this sweet treat – Bon Appétit! ❤️
trifle with chocolate and meringue
Print RecipeIngredients
- 150 g shortbread fingers
- 300 g cream cheese
- 200 g yoghurt
- 200 g nutella
- 25 g semisweet chocolate
- 30 g meringue
- freezer bag
Instructions
Put the shortbread (except 3 pieces) into the freezer bag, close and crumble the cookies (e.g. with a rolling pin). Then split into the five glasses.
Mix the cream cheese and the yoghurt well. Then mix in the nutella step by step (or let your food processor do the job). Then put everything into a decorating bag without a coupler or a freezer bag (cut the tip off) and fill in the mass into the glasses. Let it cool in the fridge for about two hours.
Break up the chocolate into little pieces and crumble the meringue roughly. Then slip everything on top of the chocolate cream. Break the rest of the shortbread in half and decorate everything with it.
Enjoy this sweet treat - Bon Appétit! ❤️
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