Choc berry trifle
sponge finger biscuits
1 cup(s), cooled
Nestle Soleil Crème Caramel
2 tub(s), (250g)
1½ cup(s), thawed
Pauls Mousse, Chocolate, Low Fat
- Dip 6 biscuits, 1 at a time, into coffee mixture. Arrange biscuits, in a single layer, in a 1L (4-cup) capacity dish, breaking to fit.
- Place both tubs of Nestle Crème Caramel in a small bowl. Stir until smooth. Spread Nestle Crème Caramel mixture over biscuits. Sprinkle with berries.
- Dip remaining biscuits, 1 at a time, into coffee mixture and arrange over berries. Place the tubs of Nestle Diet Chocolate Mousse in a bowl and lightly stir. Spread Nestle Diet Chocolate Mousse over biscuits. Refrigerate, uncovered, for 4 hours. Serve dusted with cocoa powder.