No-Bake Cookie Trifle >>> Recipe in cups with step-by-step photos

If you still think making a trifle is too complicated and tedious, I assure you, my recipe will make it much easier. You don't need to bake a separate sponge cake or prepare a complicated frosting. Just grab some cookies, a chocolate bar, and whip up a quick, simple, creamy caramel.

Nutritional value per serving

332 kcal

Proteins: 3 g
Fats: 18 g
Carbohydrates: 78 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 6

Trifles can be made from more than just cookies. For mini cakes, for example, you can use leftover sponge cake. Just be sure to avoid using soggy, failed cake layers or pies in trifles. They won't make the dessert as delicious and tender.

And don't forget to beautifully decorate your cake in a glass. After all, beautiful food always tastes better. So, prepare some berries for decoration or, as in the photo, use delicious candies and bars. They will make a wonderful appetizer before dessert.

Recipe with step-by-step photos

No-Bake Chocolate Cookie Trifle

Ingredients

Servings

Cookie

200 G
Sugar

100 G
Cream

100 ml
Butter

20 G
Chocolate

100 G
Milk

70 G

Preparation

Step 1

Pour the sugar into a thick-bottomed saucepan and cook over low heat until it completely dissolves. Avoid stirring, but only shake the saucepan to distribute the crystals throughout the melted mixture.

Step 2

Add the butter and stir vigorously until it's incorporated into the mixture. It will start to sizzle, which is okay. Just stir vigorously, scraping up all the caramel from the bottom to prevent it from burning.

Step 3

Pour in the hot cream in 2-3 additions and whisk vigorously. Steam will rise above the ladle, but don't worry—that's normal. Be sure to use hot cream, otherwise the caramel will curdle and turn into sticky toffee.

Step 4

Pour the caramel into a glass jar or bowl to cool slightly and compact slightly.

Step 5

Grind the cookies in a blender until they are smooth and free of any lumps. Or place them in a zip-lock bag and crush with a rolling pin. Place the crumbs in a deep bowl for easy collection during dessert assembly.

Step 6

Place the chocolate in a metal bowl and add the milk. Heat in a double boiler until a smooth glaze is formed.

Step 7

Place a layer of cookie crumbs into glasses or bowls and press down with the back of a spoon. Drizzle with chocolate, then caramel.

Step 8

Repeat the layers: cookies, chocolate icing and sweet caramel.

Step 9

Place the cookies in the pan and press them down. Cover them with a layer of chocolate glaze.

Step 10

Cover with the remaining crumbs and compact well, but without force, because this could spoil the beauty of the layers.

Step 11

The cookie trifles are ready. Decorate them with chocolate and sprinkles as desired. Let them chill in the refrigerator for about 30 minutes before serving.

Thick bottom

If your caramel is constantly burning, try checking your saucepan first. Thin-walled pans transfer too much heat directly to the mixture, causing the caramel to burn and stick quickly in areas exposed to direct heat.

The thick bottom dissipates heat and allows the mixture to cook more evenly. And if it has a non-stick coating, creating custards, caramels, and jams becomes a true pleasure.

Layers can be replaced

Shortbread cookies are a versatile base for trifles. Feel free to swap out the icing and caramel for cream cheese, nut spreads, custards, buttercreams, or regular whipped cream. Add berries and fruits, jam, or soft marmalade with marshmallows. Take full advantage of the freedom trifles offer. It's sure to pay off!

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