top o’ the morning trifle parfait with nutella®
Parfait / Mousse
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
- 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®.