No Measuring Allowed: S’mores Trifle

Recipe brought to you by Victoria Dwek

Welcome to our weekly lifestyle column, No Measuring Allowed. Every week we’ll be sharing a fun and easy Shabbat dessert that doesn’t require any measuring or special equipment, and calls for less than 6 ingredients! Perfect for busy moms and dads, or kids who love to help in the kitchen!

S’mores Trifle

Crust

1 packet (8 whole crackers) graham crackers
Melted margarine (about 6 tablespoons)

Marshmallow Mousse

1 16 oz container Kineret Whipped Topping
1 13 oz container (plus more as desired) Gefen Marshmallow Creme

Ganache

1 7 oz bar baking chocolate, chopped
1 8 oz container non-dairy creamer

Topping

Elyon Mini Marshmallows

Prepare the S’mores Trifle

1. In a food processor, process crackers into crumbs. In a small bowl, combine graham crackers and enough margarine to moisten and bring together the cracker crumbs. Spoon into the bottom of individual dishes or one large serving dish.
2. In the bowl of an electric mixer, whip non-dairy whipped topping until stiff. Add fluff and mix to combine. Spoon mousse on top of graham cracker crust (I use a piping bag so it’s neater).
3. Place chopped chocolate in a small glass bowl. Heat creamer in a saucepan over high heat and bring to a boil. Pour over chocolate. Let it sit for 1 to 2 minutes to allow the chocolate to melt, then stir until ganache is smooth. Pour ganache over marshmallow mousse.
4. Top trifles with mini marshmallows. To toast the marshmallows, you can either use a kitchen torch (more fun) or place trifles under the broiler for 60 to 90 seconds (make sure you are using an oven-safe dish if using the latter method).

About the author

Victoria Dwek

5 articles • 313 recipes • 55 videos

Powerhouse kosher food personality Victoria Dwek is the co-author of six cookbooks, published by Artscroll, including the Made Easy Cookbook Series, Everyday Secret Restaurant Recipes, and Secret Restaurant Recipes, which sold out its first printing in one month and reached Amazon’s top 50 books during its release month. Her seventh book, The Secrets of Skinny Cooking, is due to be released in spring 2017. Considered one of kosher’s top food writers, she is the editor of Whisk, the popular food magazine published weekly by Ami Magazine. Tens of thousands loyal readers turn to her pages, including her acclaimed “Hello Cooks” column. Victoria is extremely sought after the personality and charm she brings to the stage at live events and cooking shows, in front of audiences numbering up to the thousands. She holds a B.A. from NYU and an M.F.A. in Creative Writing from Sarah Lawrence College and feels privileged to be able to combines her passions for good food and good writing.

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