I’m dreaming of a Caramilk custard white Christmas, and thankfully this easy trifle has them all! There is barely any cooking involved – just some simple prep – and, honestly, the hardest bit is the waiting part (do keep in mind, this recipe does require refrigeration so make sure you start it well in advance of serving). You can change it up by using other fruit such as berries instead of cherries, if you like, and decorate to your heart’s content.
450g packet double unfilled sponge cake
120g white chocolate, melted
65g (1 cup) shredded coconut
500g cherries, pitted, halved, plus extra to decorate
2 tbsp fresh orange juice
1 tbsp caster sugar
600ml thickened cream
Caramilk Flake chocolate, to decorate
Caramilk chocolate baubles, to decorate
Rafaello chocolate, to decorate
Chopped pistachios, to decorate
Caramel sauce, to drizzle
70g (1/2 cup) custard powder
2 tbsp caster sugar
1 litre (4 cups) milk
180g Caramilk chocolate, chopped
6 Method Steps
Step 1To make the custard
(70g (1/2 cup) custard powder), combine custard powder, sugar
(1 tbsp caster sugar) and 125ml (1/2 cup) of the milk
(1 litre (4 cups) milk) in a medium saucepan. Whisk until smooth. Gradually add remaining milk, whisking constantly. Stir over medium heat until custard thickens and comes to the boil, then cook for a further 2 minutes, stirring often, until custard thickens slightly. Remove from the heat. Add chocolate
(180g Caramilk chocolate, chopped) and stir until melted and smooth. Transfer custard to a large bowl and set aside for 5 minutes, stirring often to release the heat. Cover the surface with plastic wrap and refrigerate for 2 hours.
Step 2Meanwhile, use a 4.5cm round cutter to cut 12 rounds from each sponge cake
(450g packet double unfilled sponge cake). Reserve all the offcuts. Place white chocolate
(120g white chocolate, melted) in a small bowl and spread coconut on a plate. Dip one side of a sponge round in the melted chocolate
(120g white chocolate, melted) to coat the front surface, then dip in the coconut
(65g (1 cup) shredded coconut). Place onto a tray, coconut-side up. Repeat with remaining sponge rounds, chocolate
(120g white chocolate, melted) and coconut. Leave for 2 hours to set.
Step 3When you are ready to assemble, combine the cherries
(500g cherries, pitted, halved, plus extra to decorate), juice
(2 tbsp fresh orange juice) and sugar
(2 tbsp caster sugar) in a large bowl. Stand for 20 minutes, stirring occasionally, until a little more liquid forms in the base of the bowl.
Step 4Arrange a row of the coconut sponge pieces around the base of a 16-cup trifle dish. Place half the sponge offcuts into the centre, over the base of the dish. Spoon half the cherries over the sponge offcuts and drizzle with half the liquid.
Step 5Whisk the custard to loosen, then spoon into the prepared dish. Use the back of a spoon to spread custard to form an even layer. Arrange the remaining coconut sponge pieces around the edge and place the remaining offcuts in the centre. Spoon remaining cherries and liquid over. Cover with plastic wrap and refrigerate for at least 2 hours or up to 6 hours.
Step 6Just before serving, whip the cream
(600ml thickened cream) to firm peaks and dollop over the top of cherries. Decorate with crumbled Flake
(Caramilk Flake chocolate, to decorate), Caramilk
(Caramilk chocolate baubles, to decorate) baubles, Rafaello
(Rafaello chocolate, to decorate), cherries and pistachios
(Chopped pistachios, to decorate), and drizzle with caramel sauce
(Caramel sauce, to drizzle). Serve.