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Caramilk white Christmas trifle recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulgent Caramilk custard trifle: no-bake, customizable with various fruits, and a festive showstopper perfect for Christmas gatherings. Just assemble, chill, and enjoy!
Ingredients:
  • 450g packet double unfilled sponge cake
  • 120g white chocolate, melted
  • 65g (1 cup) shredded coconut
  • 500g cherries, pitted, halved, plus extra to decorate
  • 42.00 gm fresh orange juice
  • 20.00 gm caster sugar
  • 600ml thickened cream
  • Caramilk Flake chocolate, to decorate
  • Caramilk chocolate baubles, to decorate
  • Raffaello chocolate, to decorate
  • Chopped pistachios, to decorate
  • Caramel sauce, to drizzle
  • 70g (1/2 cup) custard powder
  • 1 litre (4 cups) milk
  • 180g Caramilk chocolate, chopped
Instructions:
  • For the custard, in a medium saucepan, mix custard powder, sugar, and 125ml (1/2 cup) milk. Whisk until smooth. Slowly pour in the remaining milk while whisking constantly. Cook over medium heat until the custard thickens and boils, then simmer for 2 minutes, stirring occasionally. Remove from heat, add chocolate, and stir until melted and smooth. Transfer to a large bowl, stir occasionally for 5 minutes to cool. Cover with plastic wrap, refrigerate for 2 hours.
  • Use a 4.5cm round cutter to cut out 12 rounds from each sponge cake. Save the offcuts. Put white chocolate in a small bowl and spread coconut on a plate. Dip one side of a sponge round in melted chocolate, then dip in coconut. Place on a tray, coconut-side up. Repeat with the rest of the sponge rounds. Let them set for 2 hours.
  • Combine fresh cherries, cherry juice, and sugar in a large bowl. Let sit for 20 minutes, stirring occasionally until a syrup forms at the bottom of the bowl.
  • Place a circle of coconut sponge pieces along the edge of a 16-cup trifle dish. Add half of the sponge offcuts in the center. Top with half of the cherries and drizzle with half of the liquid.
  • Whisk the custard until smooth and pour it into the dish. Use a spoon to spread the custard evenly. Place the coconut sponge pieces around the edge and in the center. Add the remaining cherries and liquid on top. Cover with plastic wrap and refrigerate for 2-6 hours before serving.
  • Whip the cream until firm peaks form, then dollop it over the cherries. Top with crumbled Flake, Caramilk baubles, Rafaello, cherries, pistachios, and a drizzle of caramel sauce before serving. Enjoy!

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