Description

This Caramilk White Trifle is a luxurious layered dessert featuring coconut-coated sponge, creamy Caramilk custard, sweet cherries, and whipped cream. Finished with festive toppings like Raffaellos and Caramilk Flakes, it’s an elegant, crowd-pleasing centerpiece perfect for holidays or celebrations.

Ingredients

450 g packet double unfilled sponge cake

120 g white chocolate, melted

65 g (1 cup) shredded coconut

500 g cherries, pitted and halved, plus extra to decorate

2 tbsp fresh orange juice

1 tbsp caster sugar

600 ml thickened cream

Caramilk Flake chocolate, for decorating

Caramilk chocolate baubles, for decorating

Raffaello chocolates, for decorating

Chopped pistachios, for decorating

Caramel sauce, to drizzle

Custard

70 g (1/2 cup) custard powder

2 tbsp caster sugar

1 litre (4 cups) milk

180 g Caramilk chocolate, chopped

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Instructions

Make the custard: Combine custard powder, sugar, and 125 ml (1/2 cup) milk in a saucepan and whisk until smooth. Gradually whisk in remaining milk. Cook over medium heat, stirring, until thickened and bubbling. Continue for 2 minutes, then remove from heat and stir in chopped Caramilk chocolate until melted and smooth. Cover surface with plastic wrap and refrigerate for 2 hours.
Prepare the sponge: Cut 12 rounds from each sponge cake using a 4.5 cm cutter, keeping offcuts. Dip one side of each sponge round into melted white chocolate, then press into shredded coconut. Place on a tray, coconut-side up, and let set for 2 hours.
Prepare the fruit: In a bowl, combine cherries, orange juice, and sugar. Stand for 20 minutes, stirring occasionally, until syrupy.
Assemble the trifle: Arrange coconut sponge rounds around the base of a 16-cup trifle dish. Fill center with half the sponge offcuts. Spoon over half the cherry mixture and syrup. Whisk chilled custard to loosen, then spoon half into the dish and smooth the surface. Repeat layering with remaining sponge, cherries, syrup, and custard. Cover and refrigerate for at least 2 hours or up to 6 hours.
Finish and decorate: Whip the cream to firm peaks. Spoon or pipe over the trifle. Garnish with crumbled Caramilk Flake, Caramilk baubles, Raffaellos, extra cherries, chopped pistachios, and a drizzle of caramel sauce. Serve chilled.

Notes

Use mixed berries or mango instead of cherries for a fruity twist.

Omit pistachios for a nut-free version and use white chocolate curls instead.

Substitute Caramilk with white chocolate and add caramel sauce for similar flavor.

Prepare custard a day ahead for easier assembly.

Best assembled 4–6 hours before serving to allow flavors to develop.

Prep Time: 30 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Layered / No-Bake
Cuisine: Australian

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 37 g
Sodium: 160 mg
Fat: 26 g
Saturated Fat: 15 g
Unsaturated Fat: 11 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 70 mg