Amanda Laird: Chocolate and Berry Trifle with Creme Fraiche

Picture / Carolyn Robertson

Serves 4

1 packet Savoiardi biscuits (available from delis and supermarkets)
2 cups assorted berries
4 Tbsp creme fraiche
150g dark chocolate
1/2 cup cream
30ml espresso

1. Warm chocolate, cream and espresso together in a saucepan on a low heat, stirring until smooth.

2. Arrange biscuits and berries on individual plates, pour over chocolate sauce then add a dollop of creme fraiche.