Nutella Triffle

Pink Lemonade Cake Murder

**(You will need 6 Large Margarita or Dessert Glasses)**

*(This is a no-bake recipe)*

**Ingredients for the first layer:**

* 24 Ladyfingers, or premade Sponge Cake cut into strips 2 inches wide by 4 inches long
* 8 ounces of Buttershots (a butterscotch liqueur/schnapps), or 8 ounces of Chambord (a Raspberry liqueur)

**Directions for the first layer:**

1. In a large-sized metal bowl, place 24 ladyfinger-like cake pieces (these could be pieces of pound cake cut into finger-sized strips, or even sponge cake strips you tear yourself) side by side in the bowl.
2. Sprinkle 4 double shots (8 ounces) of either Buttershots (a Butterscotch Schnapps) or four double shots (8 ounces) of Chambord (a great Raspberry liqueur), but not both types of liqueur, as evenly as you can over the top of the ladyfinger/cake pieces in the metal bowl. (All right, I cannot deny it . . . I used a water pistol which belonged to my neighbor’s little boy. I cleaned and re-loaded with eight ounces of Buttershots. After I loaded it, I squirted the Buttershots all over the ladyfingers. In my defense, I did rinse it out before I gave it back to him!)
3. Cover the bowl with Saran Wrap, then place the bowl in the refrigerator for 30 minutes to chill and come together.
4. You will be lining the bottom and sides of your Large Dessert glasses (or Margarita glasses) with these tasty treats before adding the rest of the ingredients to follow.

**Directions for the second layer:**

**NUTELLA MOOSE (MOUSSE) LAYER**

**Ingredients:**

* 3 cups heavy whipping cream
* ⅔ cup powdered sugar
* 1 cup Nutella

**Directions:**

1. Pour the three cups of heavy whipping cream and the ⅔ cup of powdered sugar into the bowl of a stand mixer, or into a medium-sized metal mixing bowl. Use a hand mixer, or the whisk attachment on a stand mixer, to whip up the cold whipping cream until stiff peaks form.
2. After your stiff peaks have formed, scoop the one cup of Nutella into your stand mixing bowl, or your medium-sized metal bowl. Mix it all together with the now really whipped whipping cream by using a rubber spatula and folding it over and over, gently, until all the whipped cream and Nutella are combined into a uniform brown/tan color and the mixture loses any streaks.
3. Refrigerate for at least fifteen minutes, or until you’re ready to serve.

**Third and Final Layer:**

**RASPBERRY WHIPPED CREAM**

**Ingredients:**

* 1 medium-sized glass bowl
* 2 cups heavy whipping cream
* ½ cup powdered sugar
* 2 small packages of fresh raspberries (eight- or twelve-ounce prior to mashing up).

*You can mash these raspberries with a potato masher or a fork in a glass bowl, along with the one-quarter cup of granulated sugar—see below—then stick them in the refrigerator.*

* ¼ cup of granulated white sugar (for mashing up the berries)

**Hannah’s 1st Note:** Chill a metal bowl and the two whipping beaters from your hand mixer or the whipping attachment from your Stand Mixer for at least 30 minutes before you start this whipped topping.

**Directions for the third layer:**

1. Beat whipped cream and sugar on medium-high until mid-firm peaks form, being careful not to over whip this (mine took 4 and a half minutes).
2. Fold in two cups of mashed raspberries.
3. Set aside in the refrigerator until you are ready to assemble this dessert.

**To serve:**

1. Remove the bowl with Ladyfingers or Sponge Cake pieces from the refrigerator, place it by your Margarita glasses or large dessert glasses.
2. Using a large serving spoon, divide the contents evenly between the 6 margarita/dessert glasses, lining the bottom and the inside of the glasses with the marinated pieces. If someone should happen to get a bit more of this deliciousness than the others do in their glass, that just means they win!
3. Remove your second bowl (the one with the Nutella Mousse) from the refrigerator and, using the same serving spoon you used for the Ladyfingers/Sponge Cake pieces, divide the Nutella Mousse evenly over the top of the Ladyfinger pieces for each of the 6 glasses.
4. Finally, take the bowl with the mashed raspberry whipped cream and place dollops of the mixture on top of the Nutella Mousse in the glasses.

**Hannah’s 2nd Note:** You can make this dessert super-fancy by the addition of a few sprigs of mint placed on top of the whipped topping, or some shaved chocolate curls, or a bit of melted seedless raspberry jam. The sky is the limit here. Heck, you could even top it with crushed Butterfinger pieces.