individual dubai-inspired pistachio trifles.

Chocolate mousse, mud cake and a crunchy pistachio cream layered into glasses. A make-ahead Christmas dessert.

Dietary: Vegetarian

Setting Time: 1 hour
Serves: 4

Chocolate Mousse Layer:
1 packet creamy chocolate mousse mix, prepared as per packet

Cake Layer:
Store-bought chocolate mud cake or brownie, cut into 1 inch cubes

Pistachio Cream Layer:
1/2 cup crunchy or smooth pistachio spread
300ml thickened cream
2 shredded wheat biscuits, crushed

To Serve:
Fresh raspberries or berries of your choice
Crushed pistachios

Method:
Prepare the mousse as per the packet. Cover and refrigerate for at least 1 hour, until set.
Whip the pistachio spread and cream together until light and fluffy. Fold through the crushed biscuits.
Spoon 1 tablespoon of mousse into the base of each glass, add a layer of cake, then a generous layer of pistachio cream. Repeat with extra mousse.
Finish with raspberries and crushed pistachios.
Serve immediately or refrigerate for up to 48 hours.

Tip:
Toast the crushed biscuits in a dry pan for 1-2 minutes for extra crunch.

Storage:
Keep covered in the fridge for up to 2 days. Add the pistachio crunch just before serving.