Why I love it: This super easy s’mores trifle dessert is perfect when you want to serve up the classic burnt, crunchy, gooey, melted chocolate dessert flavors but don’t have a campfire handy. It takes almost no work at all, cleanup is a breeze, and because you eat this s’more with a spoon you won’t get it all over your face.
Memorial day weekend is coming up and that means s’mores season is finally kicking off! S’mores are one of America’s finest inventions, in my opinion. The combination of flavors and textures is wonderful and never gets old. The one minor gripe I have with s’mores is their messiness, there is just about no way to eat them without bathing your hands, cheeks and chin in chocolate and marshmallow goo. How do you get around that? Very simple, you turn the s’more into the trifle that I have here and eat it with a spoon.
The dessert is made up of layers of crumbled graham crackers (mixed with a bit of melted butter and a smidgen of pumpkin spice), chocolate layers that consist of simple hazelnut spread (warmed up a bit to make it easier to drizzle) and marshmallow cream toasted with a torch. I got the idea for this recipe from My Baking Addiction (a blog as beautiful as it is delicious) but left out the strawberries and added the pumpkin spice (because it works great with the hazelnutty chocolate).
One thing is important when you assemble the trifle: don’t use too much chocolate or marshmallow cream because they are both very, very sweet. You want about half of each spoonful to be graham cracker crumbles. (This doesn’t come across in the photo because the marshmallow cream tends to spread to the outside of the glass and hides a lot of the graham crumbles from view).
Anyway, there it is, a very easy, fast, cheap and delicious s’mores dessert that doesn’t get your hands (or face) dirty.
10-Minute Pumpkin Spice S’mores Trifles Recipe
Recipe adapted from My Baking Addiction.
For the graham cracker layer:
- 1/3 cup crumbled graham crackers
- 1 tablespoon melted unsalted butter
- 1/8 teaspoon pumpkin spice
- pinch of salt
For the chocolate layer:
- a drizzle of hazelnut spread, warmed up for a few seconds in the microwave
For the marshmallow cream layer:
- marshmallow cream
- Mix all the graham cracker layer ingredients together in a bowl.
- Layer graham crackers, hazelnut spread* and then marshmallow cream* into glasses (it’s easiest to pipe the marshmallow cream). Toast each layer of marshmallow cream with a torch.
*Don’t use too much hazelnut spread and marshmallow cream, both are very sweet and can very quickly become overpowering. You want at least half of each spoonful of this dessert to be graham cracker crumble.
Food Photography and Styling: To me, this dessert is all about starting the outdoors season and I thought plastic spoons would be very appropriate for that so that’s what I used. The surface is a new antique wooden board I found in an antique store this weekend and I thought it worked perfectly here. The blue provided great contrast to the brown chocolate and the rustic look added to the outdoorsy feel of the shot. As usual I used my strobe to light the set and made sure to have a lot of shadows and highlights in the scene to make it look like a sunny afternoon.
Nikon D600, 105mm, f/5.6, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight.