- 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
- 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.