Made with chocolate sponge cake, whipped cream and Caramel Liberte Mediterranee Yogurt this recipe will satisfy your desire to keep cool, and get great flavor without the guilt! Although it is not really hot out yet, I know it won’t be too long before we are looking for a place in the shade to enjoy some cool refreshment. That is what these Chocolate and Caramel Yogurt Mini Trifles made with Caramel Liberte Mediterranee Yogurt are all about!
 These trifles are the perfect treat for family and guests too! This luscious whole milk yogurt creates an indulgently silky texture which intertwines with the cake and whipped cream for a satisfying, refreshing, flavor that you and your guests will love! Be ready with the recipe, because everyone will be asking you for it! You can also let them know to stop by Publix web site and download printable coupons for Liberte Mediterranee Yogurt! 
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 Liberte Mediterranee Yogurt Chocolate you can chop or shave Caramel Bits
6 Shot Glasses
Preheat oven to 325 degrees.
Beat your 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 your sugar on low speed.
Do this by putting your mixer on low speed, and
pouring sugar in a little at a time.
Once the sugar is all in, increase the sugar to medium
speed. Beat for about 5 minutes, until the mix thickensÂ
a little more and doubles in volume.
While it is mixing, in a separate bowl mix together
 the flour and cocoa powder.
Sprinkle 1/4 cup of the flour over your egg mix,Â
and fold in. Repeat this until all of your flour andÂ
eggs are mixed together. Set aside.
 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. 
Gradually add the 1/4 cup of sugar, mixing on high until stiff peaks form. (Peaks stand straight up) 
Gently fold the egg white mixture into theÂ
egg yolk mixture, a little at a time.
Pour into a lightly greased 9×9 pan.
Bake for 20-25 minutes. Let Cool.
Make your whipped cream by mixing yourÂ
heavy whipping cream on high for 2-3 minutes.
Add your sugar. Mix on medium until combined,
 add almond. Turn speed to high and beat untilÂ
medium peaks appear. They are medium when it can hold it’s shape, but the tips curl over. 
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 some grated chocolate and a couple caramel bits. A couple other ways to present this: Drizzle chocolate over the top and down the sides. Use wine glasses or small bowls for the same great effect. These Chocolate and Caramel Mini Triffles make great treats for parties and get togethers. To make it easier on yourself, make these the day ahead up to putting the whipped cream on. Refrigerate, covered, over night and before serving top with whipped cream and garnish. You will have lots of cake left over, but if you are like me, you can always find something to do with it. #YogurtPerfection
Don’t forget to download your Publix coupons to save!
Giveaway
Check out the Liberte Mediterranee Yogurt page to learn more about this tasty product and the many available flavors. Then come back here and leave me a comment telling me what you think, how you would achieve #YogurtPerfection! You could win a $15 in paypal to buy your own #YogurtPerfection! Giveaway ends 4-30-2015
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