Don't have a pretty trifle dish? Use an 8x8-inch casserole dish instead, or try individual mason jars.
3 cups heavy cream
1/2 cup confectioner's sugar
1-1/2 Tbsp. espresso powder (or instant coffee granules ground with a mortar and pestle)
1 tsp. vanilla extract
9-oz. box chocolate wafers (Nabisco brand is okay)
1 pint raspberries, blackberries, or both
In a large bowl, whip the cream with the confectioner's sugar, espresso powder, and vanilla starting on low and gradually increasing to medium speed for 4 to 5 minutes until the cream thickens and forms soft peaks when the beaters are lifted. You don't want the cream over-whipped to the consistency of spray confetti. The cream mixture should still be smooth, but mound easily and hold its shape when you spread it.
Add a very thin layer of the whipped espresso cream to the bottom of your serving vessel of choice. Add a single layer of chocolate wafers. On top of that, add a layer of cream. Scatter some berries on top of the cream. Repeat the order (cookies, cream, berries) for as many layers as you can fit in your trifle dish until you run out of ingredients or space, ending with the berries. (For an 8x8-inch casserole dish, you can fit 2 or 3 layers.)Refrigerate the trifle covered for at least 4 hours or overnight. Be forewarned that it is virtually impossible to serve this dessert in a neat and tidy way. Just accept it and move on. Showtime was back when everything was on display in the trifle bowl and now showtime is over. It still tastes great.