How to prepare a Chocolate-Raspberry Trifle

Here is my own version of the Trifle. I used leftovers of a chocolate cake and only needed a couple of additional ingredients to prepare this great and easy dessert. You can use leftovers of chocolate muffins and well, and replace the raspberries with raspberries, blueberries or any other berry you like. Yummmm!

Serves 2
Preparation time: 20 minutes + 1 hour in the fridge
No cooking time!
Difficulty: *

Ingredients:
- 1/2 pound (about 450 g) raspberries
- milk
- 1/2 cup (125 ml) heavy whipping cream (very cold)
- 2 teaspoon sugar
- leftovers of chocolate cake/muffins (or chocolate cake bought already made)
***2 clear glasses to serve the trifles***

1. Cut the chocolate cake into small squares. You'll need about 5/6 pieces per person.

2. Clean the raspberries and prepare the raspberry sauce: in a blender, blend 3/4 of the raspberries with a bit of milk with one teaspoon of sugar. Add the milk slowly until the texture is smooth but not liquid. Reserve.

3. With a hand mixer, whip the cream, adding one teaspoon of sugar, little by little.

4. In each clear glass, layer the ingredients in this order:
- raspberry sauce
- whipping cream
- chocolate cake & raspberries
- whipping cream
- chocolate cake & raspberries

5. Place in the refrigerator for at least 1 hour and serve cold.

Fast & Delicious: Citrus Scallop Carpaccio

No cooking time, super simple and delicious, this recipe is for you! It is very stylish and tastes great. Try this Scallops Carpaccio, you'll love it. You can also prepare this carpaccio with other fish pieces like salmon, cod or rockfish.

Serves 4
Preparation time: 15 minutes + 3 hours in the fridge
NO cooking time!
Difficulty: *

Ingredients:
- 4 big sea scallops
- juice of a 1/2 lime
- 1 mandarin, preferably organic (or tangerine, or even a small orange)
- 4 tablespoons good quality olive oil
- salt and pepper/red pepper berries

1. Rinse the scallops and pat them dry.
2. Slice each scallop thinly horizontally.
3. Arrange on plates in layers.
4. Grate the mandarin zest and reserve.
5. In a bowl, mix the olive oil, the lime juice, the mandarin zest and a pinch of salt.
6. Drizzle the citrus olive oil over the scallops. You can use a pastry brush to make sure all the pieces are coated.
7. Cover with a plastic wrap and refrigerate for at least 30 minutes.

Grind some pepper or red pepper berries on top, and serve with a sprouts salad and toasted bread.