Thankfully, this simple trifle has everything I could want from a Caramilk Custard white Christmas! There isn't much cooking at all—just some basic preparation—and the hardest part is really the waiting (do keep in mind, this recipe does require refrigeration so make sure you start it well in advance of serving). If you'd like to switch it up, you could substitute other fruit for the cherries, like berries, and add as much decoration as you like.
Ingredients
- 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
Method Steps
Step 1
In a medium saucepan, combine the custard powder, sugar, and 125ml (1/2 cup) of the milk to make the custard. Blend until completely smooth. Add the remaining milk gradually, whisking constantly. Cook for 2 minutes, stirring frequently, until the custard thickens and comes to a boil. Take the pan off the heat. Stir in the chocolate until it is melted and smooth. Transfer the custard to a large mixing bowl and set aside for 5 minutes, stirring frequently to allow the heat to escape. Refrigerate for 2 hours after covering the surface with plastic wrap.
Step 2
Meanwhile, cut 12 rounds from each Sponge cake with a 4.5cm round cutter. All offcuts should be saved. Spread coconut on a plate and place white chocolate in a small bowl. Dip the front surface of a sponge round in the melted chocolate, then in the coconut. Place the coconut-side up on a tray. Repeat with the rest of the sponge rounds, chocolate, and coconut. Allow to set for 2 hours.
Step 3
Allow to stand, stirring occasionally, for 20 minutes, or until a small amount of liquid forms at the bottom of the bowl.
Step 4
Arrange the Coconut Sponge Pieces around the bottom of a 16-cup trifle dish in a row. Half of the sponge offcuts should be placed in the centre of the dish, over the base. Drizzle half of the liquid over the sponge scraps and distribute half of the cherries.
Step 5
Lightly whisk the custard before spooning it into the prepared dish. Spread the custard out evenly with the back of a spoon. Arrange the remaining coconut sponge pieces around the pan's edge, leaving the offcuts in the centre. Pour over the remaining cherries and liquid. Refrigerate, covered with plastic wrap, for at least 2 hours and up to 6 hours.
Step 6
To serve, whip the cream to stiff peaks and dollop on top of the cherries. Drizzle with caramel sauce and garnish with crumbled Flake, Caramilk baubles, Rafaello, cherries, and pistachios. Serve.
