in

Caramilk honeycomb trifle

Recipe may contain lactose.

“I loved creating this dessert with your help. It’s one of the most over-the-top trifles taste has ever created, with dreamy layers of mud cake, Caramik custard swirls, choc marbled cream and honeycomb crumble.”
– Michelle Southan

16 Ingredients


  • 2 x 600g bought chocolate mud cakes

  • 380g jar Bonne Maman Caramel

  • 2 x 173g pkts Cadbury Caramilk Marble chocolate

  • Bought chocolate stars, to decorate

  • Honeycomb, to decorate (see recipe p104)

  • Maltesers, to decorate
  • Caramilk cream


  • 600ml ctn thickened cream

  • 180g pkt Cadbury Caramilk chocolate, finely chopped

  • 125ml (1/2 cup) double cream
  • Caramilk custard


  • 3 x 170g ctns Pauls Premium Vanilla Bean Custard

  • 180g pkt Cadbury Caramilk chocolate, finely chopped
  • Chocolate custard


  • 900g ctn Pauls French Vanilla Double Thick Custard

  • 300g dark chocolate, finely chopped
  • Chocolate sauce


  • 200g pkt dark chocolate, finely chopped

  • 125ml (1 ⁄2 cup) pouring cream

  • 1 tbs liquid glucose

10 Method Steps


  • Step 1

    To make Caramilk cream, place thickened cream

    Unsure of the quantity needed?

    Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!

    (600ml ctn thickened cream) and chocolate (180g pkt Cadbury Caramilk chocolate, finely chopped) in a microwave-safe bowl. Microwave on High, stirring every minute, for 2-4 minutes until melted. Cover. Place in fridge for 6 hours or overnight to thicken.


  • Step 2

    Meanwhile, make Caramilk custard. Place custard (3 x 170g ctns Pauls Premium Vanilla Bean Custard) and chocolate (180g pkt Cadbury Caramilk chocolate, finely chopped) in a microwave-safe bowl. Microwave on High, stirring every minute, for 3-5 minutes or until well combined. Place in fridge, stirring occasionally, for 3 hours, or until thickened slightly.

  • Step 3

    To make chocolate custard, place custard (900g ctn Pauls French Vanilla Double Thick Custard) and chocolate (300g dark chocolate, finely chopped) in a microwave-safe bowl. Microwave on High, stirring every minute, for 3-5 minutes until combined. Place in fridge, stirring, for 2 hours, until thickened.

  • Step 4

    To make chocolate sauce, place chocolate (200g pkt dark chocolate, finely chopped), cream (125ml (1 ⁄2 cup) pouring cream) and glucose (1 tbs liquid glucose) in a microwave-safe bowl. Microwave on High, stirring every minute, for 3-5 minutes until melted and smooth. Set aside for 20 minutes to cool.

  • Step 5

    Trim icing off cakes (2 x 600g bought chocolate mud cakes) and save for another use. Cut each cake in half horizontally to make 4 rounds in total. Cut 1 round into 3 triangles. Cut 2 rounds in half to make 4 semi-circles. Place 2 of the semi-circles in the base of a 3L (12 cup) trifle bowl, pressing to fit against side. Use a triangle piece to fill gap in centre.

  • Step 6

    Spoon half the caramel (380g jar Bonne Maman Caramel) into a sealable plastic bag. and snip the corner. Pipe a ring around edge of trifle bowl, then drizzle the remaining into the centre. Place remaining whole cake round in centre of trifle bowl, leaving a border. Place Caramilk custard into a large bowl and add 3 tbs of chocolate (200g pkt dark chocolate, finely chopped) sauce (warm sauce slightly if too thick). Use a large spoon to fold 2-3 times to create a marbled effect. Gently spoon into trifle bowl and into any gaps between cake and glass. Smooth top. Place in fridge for 30 minutes. Spoon remaining caramel into another snipped plastic bag and pipe a ring around edge of bowl and over the layer of custard.

  • Step 7

    Cover top with remaining cake semi-circles and triangles, pressing against edge of bowl. Fill gaps with any leftover cake pieces.

  • Step 8

    Cut or break Caramilk Marble chocolate (2 x 173g pkts Cadbury Caramilk Marble chocolate) into 2-square pieces and place around edge of bowl, side-by-side standing upright. Spoon chocolate custard into trifle bowl, behind squares. Place in fridge for 1 hour to chill.

  • Step 9

    Add double cream to Caramilk cream. Use electric beaters to beat until firm peaks. Add 4 tbs of chocolate sauce. Fold 2-3 times to create marble effect. Spoon over top of trifle.

  • Step 10

    Drizzle trifle with remaining chocolate sauce. Top with chocolate stars (Bought chocolate stars, to decorate), honeycomb star and honeycomb shards (Honeycomb, to decorate (see recipe p104)) to serve.
Tell us what you think of this recipe!

Image by Vanessa Levis

Source link

0/5 (0 Reviews)

Baileys coffee fruit cake

Poke platter