S'mores Trifle

Victoria Dwek Victoria Dwek
3.5 (6 reviews)

This past August, I wrote about one of my favorite moments of my summer vacation, up somewhere in a remote mountain lodge (it’s inevitable that dozens of Jewish families happen to find the same remote spot). Every evening after dinner, we’d take the skewers, marshmallows, graham crackers, and chocolate bars I had brought along and stand around the campfire, trying to get a good toast on our marshmallows. It wasn’t easy. We usually caught the tail end of the fire, when the logs were all burnt out, and there were just a few sputtering flames. We fought for position to let the weak flames toast our marshmallows.

 

The best part was when the marshmallows caught on fire: real toastiness.

 

When I tasted  this dessert, I was back up in the mountains. But this time, I didn’t have to fight for the fire: because my kitchen torch is mine alone.

20m 12
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Egg

Directions

Prepare the S'mores Trifle

  1. In a food processor, process crackers into crumbs. In a small bowl, combine graham crackers and margarine. 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).

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What Cooks Are Saying

3.5 out of 5

6 global ratings

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8 Comments

Avigail Stewart •

If I don't have access to marshmallow cream can I use marshmallow fluff instead?

Goldy G Kosher.com Team •
Reply to Avigail Stewart

Yes, that should be fine.

Barbara Cohen •

I am living in Netanya, Israel - where can I find graham crackers?

Raquel Malul Kosher.com Team •
Reply to Barbara Cohen

Do you have any anglo type supermarkets that carry American products?

Esther Leah •
Reply to Raquel Malul

I use Tea biscuts or Petite Be'er from Osem. Slightly different taste but not enough to notice and works well.

Amy Wasserman •

Soumds great
How many 4 oz jars do you think it makes?

Raquel Malul Kosher.com Team •
Reply to Amy Wasserman

I would say between 10-12

malka gefner •

I wanna make it for yom tov. Can I freeze it?

Raquel •
Reply to malka gefner

yes

Devoiry Lemel •

How to store If I want to make it with the marshmallows toasted wud you still recommend storing in the fridge? And what if I make it more than one day in advance...? Thanks!
Can’t wait to make it! I go crazy for anything s’mores;)!

Raquel Malul Kosher.com Team •
Reply to Devoiry Lemel

Yes, they would still need to be stored in the fridge because there is non-dairy creamer in the recipe and it needs to be refrigerated, I would recommend making the entire dish in advance and then toasting the marshmallows the day you are going to serve them. However, if you plan to serve them on Shabbos, then you can't toast them in advance and you'll just have to do it beforehand :)