Ingredients
460g packet double unfilled sponge cake, cut into 3cm pieces (See Tip)
1/3 cup butterscotch-flavoured schnapps
MALT CHOCOLATE
200g block milk cooking chocolate, broken into pieces
8 Malt ‘O’ Milk biscuits (60g), coarsely crushed
TOFFEE CUSTARD
900g tub French vanilla double thick custard
¾ cup Caramel Dulce de Leche (See Tip)
¼ cup malted milk powder
VANILLA CREAM
1 ½ cups milk
2 x 100g white mini baking marshmallows
300ml tub thickened cream
Method
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To make malt chocolate, place chocolate in a microwave-safe bowl. Microwave on High (100%) for 45 seconds to 1 minute, stirring every 15 seconds, until smooth and melted.
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Spread into a 25cm square on oven tray lined with baking paper. Sprinkle with half the biscuit crumbs. Refrigerate. Reserve remaining crumbs.
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To make toffee custard, whisk custard, caramel and malt powder together in a large bowl. Cover. Refrigerate.
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To make vanilla cream, place milk and marshmallows in a large saucepan over a medium heat. Stir until marshmallows are melted. Transfer to a large bowl. Cool slightly. Refrigerate for about 45 minutes, stirring after 20 minutes, until cool.
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Beat cream in a medium bowl with a hand-held electric mixer until firm peaks form. Using a whisk, gently whisk cream into marshmallow mixture.
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Break half the malt chocolate into small pieces. Reserve remaining in the fridge.
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To assemble, arrange half the cake pieces around edge and over base of a glass trifle dish (14-cup capacity). Brush with half the schnapps. Scatter over half the chocolate pieces. Spread with toffee custard.
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Arrange remaining cake over custard, pressing some pieces around side of dish. Brush with remaining schnapps. Scatter with remaining chocolate pieces. Top with vanilla cream. Smooth over top. Refrigerate overnight.
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To serve, break reserved malt chocolate into large pieces. Decorate trifle. Sprinkle with reserved biscuit crumbs.
