Answer programming trivia while your agent works.

Ingredients.

• 28 g (1 oz) unsweetened freeze-dried strawberries
• 70 g (⅓ cup) granulated sugar, divided
• 300 g (about 1¼ cups) thick plain whole-milk Greek yogurt, cold, weighed after draining off any loose whey
• 600 ml (2½ cups) heavy whipping cream, cold, divided
• 1 tsp vanilla extract
• 120 g (4¼ oz) dark chocolate bar (about 60% cocoa), divided
• 150 g (about 6 large berries) fresh strawberries, weighed after hulling, for the top

You’ll need six 300 ml (10 oz) glasses or a 2-liter serving bowl, mixing bowls including a small bowl for whipping cream, a hand mixer, a hand whisk, a small saucepan, a fine sieve, and a vegetable peeler. A piping bag with a star tip is optional.

Directions.

1. Start with the chocolate. While the bar is still whole and at room temperature, shave about 20 g of curls from its edge with a vegetable peeler and set them somewhere cool. Finely chop the remaining 100 g. Heat 100 ml (⅓ cup plus 1 tablespoon) of the cream in a small saucepan until it steams. Pour it over the chopped chocolate, wait 2 minutes, then stir until smooth and glossy. Leave it on the counter to cool while you make the creams.
2. Prepare the yogurt bases. Stir the yogurt, vanilla, and 60 g (about 5 tablespoons) of the sugar until smooth and the sugar has dissolved. Divide equally between two bowls. Crush the freeze-dried strawberries to a fine powder in a sealed bag, then pass them through a fine sieve. Stir the powder into one bowl of yogurt until evenly pink with no dry lumps. Leave for 5 minutes to hydrate and thicken. Keep the other bowl plain for the vanilla layer.
3. Fold in the whipped cream. In a separate bowl, whip 300 ml (1¼ cups) of the cold cream until it holds firm peaks but still looks smooth. Use half of the whipped cream for each yogurt base. For each bowl, stir in one-third of its share to loosen the yogurt, then gently fold in the rest. Refrigerate both creams while you finish the chocolate mousse.
4. Fold the chocolate mousse. Stir the chocolate mixture and check a small dab on the inside of your wrist. It should feel only faintly warm, and the mixture should flow smoothly from a spoon in a thick ribbon. If it feels hot, let it cool longer. If it has become too thick to flow, warm the bowl briefly over a pan of hot water, then stir and check again. In a small, cold bowl, use a hand whisk to whip 80 ml (⅓ cup) of the cold cream until it holds soft peaks. Stir one-third into the chocolate to loosen it, then gently fold in the rest until no white streaks remain.
5. Build the layers and let the fridge do its thing. Divide all the strawberry cream among the glasses and smooth the tops. Spoon or pipe all the vanilla cream over it. Add the chocolate mousse in small spoonfuls across the surface, then gently smooth it without pressing into the vanilla layer. Leave room for the toppings. For one big trifle, use the same order in the serving bowl. Cover and refrigerate for at least 4 hours, or overnight. The yogurt layers will stay soft and spoonable.
6. Finish with a swirl, berries, and curls. Just before serving, whip the remaining 120 ml (½ cup) of cream with the remaining 10 g (about 2 teaspoons) of sugar until it holds firm peaks. Spoon it onto each trifle, or pipe a swirl with a star tip. Halve the fresh strawberries and place them on the cream, then scatter the chocolate curls over the top. For crunch, serve a crisp biscuit alongside, if you like. Keep leftovers covered in the fridge and enjoy within 2 days.