Chocolate and Caramel Mini Trifles


3 Egg yolks

1/4 cup Orange Juice

1/2 teaspoon Vanilla

1/2 cup Sugar

 1/2 cup Flour

2 1/2 tablespoons Unsweetened Cocoa Powder

3 Egg Whites

1/4 teaspoon Cream of Tartar

1/4 cups Sugar

1 cup Heavy Whipping Cream

1/2 cup Confectioner's Sugar

1 teaspoon Almond Extract

1 Caramel  Yogurt

Chocolate you can chop or shave

Caramel Bits

6 Shot Glasses


1. Preheat oven to 325 degrees.

2. Beat egg yolks on high for 5 minutes. They should be thick and look like lemon color.
      Add orange juice and vanilla. Mix on low to combine. Gradually beat in sugar on low speed.
      Do this by putting your mixer on low speed, and pouring sugar in a little at a time.
      Increase to medium speed. Beat for about 5 minutes, until the mix thickens and doubles in volume.

3. In a separate bowl  mix together the flour and cocoa powder. Sprinkle 1/4 cup of the flour over egg mix,
       and fold in. Repeat this until all of your flour and eggs are mixed together. Set aside.

4. Use a clean mixing bowl and clean beaters and beat your egg whites and cream of tartar at medium                  speed until soft peaks form. Soft peaks are when the tips curl.

5. Gradually add the 1/4 cup of sugar, mixing on high until stiff peaks form. (Peaks stand straight up)

6. Gently fold the egg white mixture into the egg yolk mixture, a little at a time.

7. Pour into a lightly greased 9x9 pan. Bake for 20-25 minutes.  Let Cool.

8. Make your whipped cream by mixing heavy whipping cream on high for 2-3 minutes. Add sugar.                   Mix on medium until combined, add almond. Turn speed to high and beat until medium peaks appear.          They are medium when it can hold it's shape, but the tips curl over.

9. Start building your trifle by placing a piece of cake at the bottom. Top with yogurt. Then another piece           of cake, more yogurt, more cake. Pipe your whipped cream on the top piece of cake. Dust with grated          chocolate and a couple caramel bits.