Ingredients

• 2 heaped tsp instant hot chocolate powder
• plus extra to serve
• 8-10 sponge fingers
• 16 mandarin segments (tinned or fresh)
• plus extra to serve
• 75g/3oz cream cheese
• 125g/4½oz plain yoghurt
• ½ tsp vanilla extract

Directions

• In a bowl
• mix the two teaspoons of hot chocolate powder with 50ml/2fl oz boiled warm water until smooth.
• Arrange half of the sponge fingers in a layer at the bottom of a small trifle bowl. Drizzle over half of the drinking chocolate mixture to soak the sponge fingers.
• Arrange eight of the mandarin segments on top of the sponge fingers.
• Whisk the cream cheese in a mixing bowl until smooth and loose. Whisk in the yoghurt and vanilla extract until well combined.
• Spoon half of the cream-cheese mixture into the trifle dish and smooth with a palette knife.
• Repeat the layering process once more with the remaining sponge fingers
• drinking chocolate mixture
• mandarin segments and cream cheese mixture. Dust the top with a little extra hot chocolate powder.
• Cover the trifle dish with cling film and chill in the fridge for about one hour.
• To serve
• spoon the trifle onto serving plates and garnish with a few extra mandarin segments.