Individual Italian Meringue Trifle
Rachael says, “This is a version of a dessert my mom made for us as kids.” Serve for dessert with Ribolitta con Verdure.
- 1/2 cup chopped hazelnuts, toasted
- 2 cups whipping cream
- 2 round tablespoons sugar
- 24 store-bought prepared meringue cookies, available in plastic tubs at the grocery store
- 1/2 cup hazelnut chocolate spread, such as Nutella brand
- 1/2 pint raspberries
Toast the hazelnuts in a small pan, then cool.
Beat the whipping cream and sugar until it forms soft peaks. Crush half of the meringues in a large sealable plastic bag with the hazelnuts and then divide evenly among four small dessert cups.
Place the 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 the berries evenly among the dessert cups. Fold a small amount of whipped cream into the 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, three per cup.