Chocolate trifle with meringue

Name: Chocolate trifle with meringue
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 300 g Shortbread fingers (Scottish short pastry); 600 g Double cream cheese; 400 g Whole milk yoghurt; 400 g Nut nougat cream; 50 g Dark chocolate; 60 g white meringue tuffs or husks; 7-10 Tbsp large freezer bag

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

300 g Shortbread fingers (Scottish short pastry)
600 g Double cream cheese
400 g Whole milk yoghurt
400 g Nut nougat cream
50 g Dark chocolate
60 g white meringue tuffs or husks
7-10 Tbsp large freezer bag

Directions

1
Put the shortbread, except for 5 pieces, in the freezer bag. Close the bag tightly, crumble the cookies with a cake roll. Put crumbs in ten glasses. Stir cream cheese and yoghurt until smooth. Gradually stir the cream cheese mixture into the nut nougat cream.
2
Pour cream into a piping bag without spout and squirt into the glasses. Chill for about 2 hours.
3
Break the chocolate into small pieces. Crumble meringue. Spread both on the chocolate cream. Halve the remaining shortbread and decorate the cream with it.