top o’ the morning trifle parfait with nutella®

Parfait / Mousse

50 minutes

Yields: 12 Parfaits
Portion: 1 Parfait



  • 9 oz. Nutella®
  • 36 oz. plain yogurt 1 pint blueberries
  • ½ pint raspberries
  • ½ pint blackberries
  • 4 tbsp. toasted hazelnut pieces
  • 2 scones crumbled


Scone Mixture:

  • 2 cups all-purpose flour
  • ⅓ cup sugar
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • ½ cup blueberries
  • ½ cup cold butter, cut into ½” cubes 1 cup whipping cream, divided




Preheat oven to 450° F. Stir together first 4 ingredients in a large bowl.

Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas.

Freeze for 5 minutes.

Add ¾ cup plus 2 tbsp. of cream and blueberries, stirring just until the dry ingredients are moistened.

Turn dough out onto wax paper; gently press or pat dough into a 7-inch round.

Cut round into 8 wedges.

Place wedges 2 inches apart on a lightly greased baking sheet.

Brush tops of wedges with remaining 2 tbsp. cream just until moistened.

Bake at 450° F for 13 to 15 minutes or until golden.



Put crumbled scone on bottom of parfait. Mix berries together.

Layer scone with 1 tbsp. of berry mixture.

Top berries with 3 oz. of plain yogurt.

Top with tbsp. of berry mixture and top with 1 tsp. of toasted hazelnut pieces.

Drizzle with Nutella®.