Instructions

1. Arrange the pound cake slices in a small baking dish to fully cover the bottom.
2. Pour the brewed espresso over the pound cake to soak all the pieces.
3. Melt chocolate in a microwave in 10 seconds intervals, stirring between the intervals.
4. Whip the cream into soft peaks using an electric hand mixer on a medium-high setting.
5. Once the chocolate is melted and cooled down a bit, spoon the whipped cream into the chocolate and using a hand mixer on low continue to beat the mixture until all the whipped cream has been incorporated and you have a smooth chocolate mixture.
6. Assemble in a small trifle cup by layering pound cake, coffee, chocolate, and strawberries. Continue layering until the trifle dish is full.
7. Chill in the refrigerator for at least one hour.
8. When ready to serve, cut into serving size piece and top with fresh sliced strawberries.