Caramilk white Christmas trifle

Ingredients

1. 450g packet double unfilled sponge cake
2. 120g white chocolate, melted
3. 65g (1 cup) shredded coconut
4. 500g cherries, pitted, halved, plus extra to decorate
5. 2 tbsp fresh orange juice
6. 1 tbsp caster sugar
7. 600ml thickened cream
8. Caramilk Flake chocolate, to decorate
9. Caramilk chocolate baubles, to decorate
10. Raffaello chocolate, to decorate
11. Chopped pistachios, to decorate
12. Caramel sauce, to drizzle
13. Custard
14. 70g (1/2 cup) custard powder
15. 2 tbsp caster sugar
16. 1 litre (4 cups) milk
17. 180g Caramilk chocolate, chopped

Description

• Step 1

  To make the custard, combine custard powder, sugar and 125ml (1/2 cup) of the 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 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 2

  Meanwhile, use a 4.5cm round cutter to cut 12 rounds from each sponge cake. Reserve all the offcuts. Place white chocolate in a small bowl and spread coconut on a plate. Dip one side of a sponge round in the melted chocolate to coat the front surface, then dip in the coconut. Place onto a tray, coconut-side up. Repeat with remaining sponge rounds, chocolate and coconut. Leave for 2 hours to set.

• Step 3

  When you are ready to assemble, combine the cherries, juice and sugar in a large bowl. Stand for 20 minutes, stirring occasionally, until a little more liquid forms in the base of the bowl.

• Step 4

  Arrange 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 5

  Whisk 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 6

  Just before serving, whip the cream to firm peaks and dollop over the top of cherries. Decorate with crumbled Flake, Caramilk baubles, Rafaello, cherries and pistachios, and drizzle with caramel sauce. Serve.