1 1⁄2 cups thickened cream
1 tsp vanilla extract
1⁄2 cup Nutella
6 mini choc hazelnut doughnuts, quartered
250g punnet fresh strawberries, quartered
Chopped blanched and toasted hazelnuts, to decorate
Beat cream and vanilla in a small bowl of an electric mixer until soft peaks form.
2 Whisk Nutella in a large bowl until smooth. In two batches, fold in whipped cream until just combined.
3 Divide doughnuts among six serving glasses (300ml-capacity). Top evenly with strawberries. Spoon over Nutella cream. Refrigerate, covered, for 2 hours.
4 Serve trifles decorated with hazelnuts.