Mini trifle duo

Ingredients

    MINI CHOCOLATE & CARAMEL BROWNIE TRIFLE

    • 1 x chocolate brownie cake mix
    • 6 packets of Rolo
    • 1 x Jar salted caramel sauce
    • 2 x 350ml tubs of Avonmore Caramel Whipped Cream.

    MINI LEMON DRIZZLE & BERRY TRIFLE

    • 1 x Lemon Drizzle Cake (shop-bought or make your own favourite)
    • 4 tbsp. raspberry jam
    • 150g each of raspberries & blueberries fresh or frozen (thaw if using frozen)
    • 1 x 500ml tub Avonmore Custard
    • 1 x 500ml Avonmore Freshly Whipped Cream.
    • Chopped hazelnuts for decoration (optional)

    Directions

    MINI CHOCOLATE & CARAMEL BROWNIE TRIFLE

    1. Preheat oven to 180c/160c Fan/Gas 4.
    2. Mix up the brownie mix as per instructions on box.
    3. Before putting in the oven press 2 packets of Rolo lightly into top of brownie.
    4. Bake in the oven as instructed on box.
    5. When the brownie is cold, cut into cubes.
    6. Chop up the remaining packets of Rolo.
    7. Using 4 round glass tumblers, place a layer of Avonmore Caramel Whipped Cream, chocolate brownie, chopped Rolo and salted caramel in each glass.
    8. Repeat the step above and finish off each trifle with some more Avonmore Caramel Whipped Cream, grated chocolate, chopped Rolo and a drizzle of salted caramel.

    MINI LEMON DRIZZLE & BERRY TRIFLE

    1. Gently break apart the Lemon Drizzle Cake into very small piece
    2. Warm the jam in a small pot. Add the blueberries & raspberries and warm gently for 6 minutes. Leave to the side to cool.
    3. Using 4 round glass tumblers, place a layer of cake pieces into each glass. Spoon 2 heaped tbsp. of berries into each and top this with a layer of Avonmore Custard. Repeat this x 1.
    4. Top each glass off with Avonmore Freshly Whipped Cream & decorate with some more of the berries. Scatter the top with some hazelnuts (optional).
    5. Leave in the fridge for an hour before serving
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