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Sticky date Anzac cream trifle recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulgent layered dessert featuring custard, mascarpone, dates, mud cakes, Anzac biscuits, and butterscotch sauce. A show-stopping centerpiece that is irresistibly delicious, perfect for impressing guests with its buttery caramel flavors and sweet decadence. A standout twist on traditional trifle, elevated by the addition of rich dates for added complexity and texture.
Ingredients:
  • 2 x 600g caramel mud cakes
  • 300g packet Anzac biscuits (you’ll have some leftover)
  • 8 medjool dates, pitted and thinly sliced, plus extra to decorate
  • 900g tub double thick vanilla custard
  • 2 x 250g tubs mascarpone
  • 200g (1 cup, firmly packed) brown sugar
  • 300ml thickened cream
  • 75g butter, chopped
Instructions:
  • Prepare the sauce by mixing the sugar, cream, and butter in a saucepan over gentle heat. Stir for 3-4 minutes until everything is melted and smooth. Add the vanilla, set aside 2/3 cup, and move the rest to a bowl. Chill in the refrigerator until thickened.
  • Separate the icing from the cakes and set aside for other recipes. Slice each cake horizontally to create 4 rounds. Slice the rounds into 8 semi-circles. Cut each Anzac biscuit in half using a small serrated knife in a gentle sawing motion to prevent crumbling.
  • Layer 2 semi-circles at the base of a 3L (12 cup) trifle bowl, pressing them to fit against the sides. Cut a triangle from one of the leftover semi-circles to fill any gaps and create an even cake layer. Sprinkle half of the date slices over the cake and drizzle with half of the reserved sauce.
  • Beat the custard and mascarpone in a large bowl until firm peaks form using electric beaters. Spread 1/4 of the mixture over the cake, gently spreading it to the edges. Stand Anzac biscuit halves upright around the edge of the bowl (use about 10 or 11 pieces). Sprinkle 2 whole biscuits over the custard mixture. Spoon 1/3 of the remaining custard mixture inside the biscuit ring.
  • Layer the cake, dates, and sauce again. Spread half of the remaining custard mixture over the top, followed by the rest of the Anzac halves. Crush 2 more biscuits over the custard. Chop half of the remaining cake and place it in the center, leaving some cake leftover. Pour the remaining custard over the top. Refrigerate for at least 2 hours or up to 6 hours. Garnish with whole and crushed Anzac biscuits and extra date slices. Finish by drizzling with the chilled sauce.

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