Why You’ll Love This Recipe

I love this trifle because it looks like a masterpiece but is surprisingly simple to assemble. The layers of sponge, Caramilk custard, and fruit create a dreamy mix of textures and flavors. I find the coconut-dipped sponge adds a wonderful crunch and a hint of tropical sweetness, while the Caramilk custard brings a rich, velvety smoothness. It’s a dessert that feels elegant, nostalgic, and utterly irresistible.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

450g packet double unfilled sponge cake
120g white chocolate, melted
65g (1 cup) shredded coconut
500g cherries, pitted, halved, plus extra to decorate
2 tbsp fresh orange juice
1 tbsp 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

Custard
70g (1/2 cup) custard powder
2 tbsp caster sugar
1 litre (4 cups) milk
180g Caramilk chocolate, chopped

Directions

1. I start by making the custard. I combine the custard powder, sugar, and 125ml (1/2 cup) of the milk in a medium saucepan, whisking until smooth. Then I gradually add the remaining milk while whisking constantly. I cook it over medium heat, stirring until it thickens and comes to a boil. I continue to cook for another 2 minutes, stirring often, until the custard thickens slightly.

2. I remove it from the heat, add the chopped Caramilk chocolate, and stir until melted and smooth. I transfer the custard to a large bowl, set it aside for 5 minutes, stirring occasionally to release heat, then cover the surface with plastic wrap and refrigerate for 2 hours.

3. While the custard chills, I prepare the sponge. I use a 4.5cm round cutter to cut 12 rounds from each sponge cake and keep all the offcuts. I dip one side of each sponge round into the melted white chocolate, then press it into the shredded coconut to coat. I place them coconut-side up on a tray and leave them to set for about 2 hours.

4. To prepare the fruit layer, I combine the cherries, orange juice, and sugar in a bowl. I let the mixture stand for about 20 minutes, stirring occasionally, until a syrup forms at the bottom.

5. To assemble the trifle, I arrange a row of coconut sponge rounds around the base of a 16-cup trifle dish. I fill the center with half of the sponge offcuts, then spoon over half of the cherry mixture and drizzle with half of the syrup.

6. I whisk the chilled custard to loosen it, then spoon it gently into the trifle dish and smooth the surface. I repeat the layering with the remaining sponge rounds, sponge offcuts, cherries, and syrup. I cover the dish with plastic wrap and refrigerate for at least 2 hours or up to 6 hours before serving.

7. Just before serving, I whip the cream to firm peaks and dollop it generously over the trifle. I decorate with crumbled Caramilk Flake, Caramilk baubles, Raffaellos, extra cherries, chopped pistachios, and a drizzle of caramel sauce.

Servings and Timing

This trifle serves 16 people. It takes about 30 minutes to prepare, 5 minutes of cooking, and requires at least 2 hours of chilling time before serving.

Variations

I sometimes swap the cherries for mixed berries or sliced mango for a tropical twist. For a lighter flavor, I use plain white chocolate in the custard instead of Caramilk. If I want a nut-free version, I skip the pistachios and decorate with white chocolate curls instead.

Storage/Reheating

I store the trifle covered in the refrigerator for up to 2 days. It’s best enjoyed chilled, so I don’t reheat it. If I’m making it ahead, I prepare all the components a day before and assemble it a few hours prior to serving to keep the textures fresh.

FAQs

Can I make the custard ahead of time?

Yes, I often make it the day before and keep it covered in the fridge until ready to assemble.

What can I use instead of cherries?

I like using strawberries, raspberries, or peaches for a fruity variation.

How do I stop the custard from forming a skin?

I press plastic wrap directly onto the surface while it cools to prevent a skin from forming.

Can I use store-bought custard?

Yes, I sometimes use a good-quality ready-made custard if I need to save time.

How far in advance can I assemble the trifle?

I usually assemble it up to 6 hours before serving to allow the flavors to meld beautifully.

Can I make this without Caramilk chocolate?

Yes, I substitute it with white chocolate and add a drizzle of caramel sauce for that signature flavor.

What can I use instead of sponge cake?

I sometimes use vanilla pound cake or ladyfinger biscuits for a slightly different texture.

How do I make neat sponge rounds?

I use a small round cutter or an upside-down glass to get evenly sized pieces.

Can I decorate with other toppings?

Of course! I love adding meringue pieces, shaved white chocolate, or even edible gold dust for extra flair.

Conclusion

I love how this Caramilk white trifle captures layers of creamy custard, soft sponge, juicy fruit, and a touch of crunch. It’s elegant, rich, and so easy to prepare. Whether I make it for a dinner party or a special occasion, it always becomes the centerpiece of the table and leaves everyone coming back for more.