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Melanie Hill , 50 years old — American Fork, Utah – U.S.A.
Melanie is the mother of two sons and a daughter and grandmother of two granddaughters, 3 and 5 years old. She lives in American Fork, a small town to the south of Salt Lake City, in Utah. All the members of her family are Mormon, like 90% of the people living in that area. She spends a lot of time in the kitchen, but isn’t so keen on cooking, so she often uses semi-prepared meals. The dinner we had together with her family had been previously ordered and delivered an hour before sitting at the table, ready to be eaten. There was turkey with a fruity sauce, mashed potatoes, boiled corncobs, salad and other nibbles. The only thing she had cooked herself was the dessert: a good one, but absolutely heavier than the rest of the dinner.

Chocolate Toffee Trifle
Difficulty: Low
Time: about two hours
Ingredients:
— Chocolate cake cut into cubes – made with a package of cake mix powder (she recommends Pillsbury)
— 100g plain chocolate and 300g milk chocolate in bars
— 100g butter
— 400ml cream
— A glass of “heavy whipping cream”
— Vanilla extract
— 10 crushed Mou candies

First of all, prepare and bake the chocolate cake according to package instructions.
When it is ready, let it rest for a few minutes and then cut it into cubes, 4 cm each side.
Now, the creams need to be prepared.
Melt 100g butter, 100g plain chocolate and 300g milk chocolate in a small pot on a low heat. Once it has melted, add one spoon of vanilla extract and a glass of heavy whipping cream. Blend everything and let it cool.
On a side, whip up the cream.
At this point, lay the cake cubes at the bottom of a glass bowl and top them with various layers of chocolate cream and whipped cream. On top of everything there should be a layer of whipped cream to be sprinkled with the crushed Mou candies.
Your dessert is now ready to be served.