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  1. Home
  2. trifle recipe

Golden Gaytime Trifle

We've turned Australia's favourite ice-cream into a truly delicious trifle, complete with malt chocolate, toffee custard and vanilla cream! You can thank us later ... - by Jane Ash
  • 07 Feb 2020
Golden Gaytime Trifle
Prep: 30 Minutes - Cook: 10 Minutes - Easy - Serves 8-10
Proudly supported by

TIP! We used a 460g packet double unfilled sponge cake available from Woolworths supermarkets. Caramel spread (dulce de leche) is available from major supermarkets. It can be replaced with Nestle Top’n’Fill Caramel, if preferred

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

  1. 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. 

  2. Spread into a 25cm square on oven tray lined with baking paper. Sprinkle with half the biscuit crumbs. Refrigerate. Reserve remaining crumbs.

  3. To make toffee custard, whisk custard, caramel and malt powder together in a large bowl. Cover. Refrigerate.  

  4. 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. 

  5. 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.

  6. Break half the malt chocolate into small pieces. Reserve remaining in the fridge. 

  7. 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. 

  8. 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. 

  9. To serve, break reserved malt chocolate into large pieces. Decorate trifle. Sprinkle with reserved biscuit crumbs. 

Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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