Name: Baileys Caramilk custard trifle recipe
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 2 x 250g pkts mini chocolate sponge rolls; 5 1/2 cups milk; 180g Caramilk chocolate, chopped; 2 x 100g pudding mix; 300ml thickened cream; 50ml Irish cream; 2 x 30g Caramilk Flake chocolate; 2/3 cup pouring cream; 1/3 cup Irish cream; 240g dark chocolate, chopped

by Greer Worsley Last updated on 09/27/2021

This is one for the sweet tooth - a Baileys and Caramilk custard trifle, filled with Caramilk custard, Baileys ganache and sponge rolls. It will feed a crowd for sure! - Greer Worsley

Ingredients

2 x 250g pkts mini chocolate sponge rolls
5 1/2 cups milk
180g Caramilk chocolate, chopped
2 x 100g pudding mix
300ml thickened cream
50ml Baileys Irish cream
2 x 30g Caramilk Flake chocolate

For Baileys ganache:

2/3 cup pouring cream
1/3 cup Baileys Irish cream
240g dark chocolate, chopped

Method

Step 1

To make ganache, heat cream and Baileys until just scalding. Place chopped dark chocolate in a bowl and pour over hot cream mixture. Leave for 3 minutes to allow chocolate to melt, then stir until smooth and glossy. Set aside to cool.
Step 2

Cut each sponge roll into four slices. Use several of the slices to create a border in the base of a large glass trifle dish by pressing them up against the glass. Use remaining rolls to fill the base of the dish entirely.
Step 3

Place 1 1/2 cups milk in a small saucepan and heat until just about to boil. Remove from the heat and add chopped Caramilk. Stir until melted and smooth. Set aside to cool.
Step 4

Place remaining 4 cups milk in a large bowl and sprinkle over pudding mix. Use hand-held beaters to mix until thick. Add cooled Caramilk mixture and mix to combine.
Step 5

Pour half of the Caramilk custard mixture over the sponge rolls in the trifle dish. Refrigerate to set. Top with cooled ganache, and refrigerate again to set. Add remaining custard mixture and, once again, refrigerate to set.
Step 6

Beat thickened cream with Baileys until thick. Just prior to serving, spoon over trifle and top with crumbled Caramilk flake.

Recipe Notes

from Australia’s Best Recipes team

You can prepare the trifle the night before and keep it overnight in the fridge. Add the whipped cream and Caramilk Flake garnish just prior to serving.

Make sure all of your elements are cold before assembling. If you refrigerate the trifle to set each layer of custard and ganache before adding the next layer, you will avoid it all blending together.

Recipe and photo by Greer Worsley.