460g packet double unfilled sponge cake, cut into 3cm pieces (See Tip)
1/3 cup butterscotch-flavoured schnapps
200g block milk cooking chocolate, broken into pieces
8 Malt ‘O’ Milk biscuits (60g), coarsely crushed
900g tub French vanilla double thick custard
¾ cup Caramel Dulce de Leche (See Tip)
¼ cup malted milk powder
1 ½ cups milk
2 x 100g white mini baking marshmallows
300ml tub thickened cream
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.
Spread into a 25cm square on oven tray lined with baking paper. Sprinkle with half the biscuit crumbs. Refrigerate. Reserve remaining crumbs.
To make toffee custard, whisk custard, caramel and malt powder together in a large bowl. Cover. Refrigerate.
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.
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.
Break half the malt chocolate into small pieces. Reserve remaining in the fridge.
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.
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.
To serve, break reserved malt chocolate into large pieces. Decorate trifle. Sprinkle with reserved biscuit crumbs.