315g packaged iced chocolate madeira cake
600ml tub thickened cream
2 teaspoons vanilla extract
Halved Caramello Easter eggs, vanilla wafer rolls and caramel-flavoured syrup, to serve
900g tub rich chocolate double thick custard
1 ½ cups Dark Choc Melts
300ml tub thickened cream
To make chocolate custard, combine custard and chocolate in a large saucepan. Stir over a medium heat until chocolate is melted and mixture is smooth. Transfer to a large heatproof bowl. Cover surface with plastic wrap. Refrigerate for about 2 hours, or until cold.
Beat cream in a bowl with an electric mixer until soft peaks form. Fold into custard.
Cut the icing off the top of cake. Discard. Cut cake into 1cm thick slices.
Arrange cake over base and up the side of a large, glass serving bowl (14-cup capacity). Pour over custard. Refrigerate, covered, for 6 hours, or overnight.
To serve, beat cream and vanilla in a large bowl with an electric mixer until firm peaks form. Spread half the cream over trifle. Transfer remaining cream to a piping bag fitted with a 15mm star nozzle. Pipe rosettes over top. Decorate with eggs and wafer rolls. Drizzle with caramel syrup.
TIP! The cake we used is available from the bakery section of Coles supermarkets. Replace with chocolate sponge roll, if preferred. We used Hershey’s caramel-flavoured syrup.