- 1 x 225 grams unfilled trifle sponge
- 250 grams dark chocolate, chopped
- 1 x 600ml carton ready-made custard
- 1 x 395-gram tin dulce de leche (see Baker’s Note)
- ¾ cup cream, whipped to medium peaks
- Chopped nuts, to serve
- Break sponge cake into small pieces (about 4cm x 4cm) and set aside.
- Melt chocolate in a small bowl in the microwave on a low heat in 30-second bursts (or in a bowl over simmering water). Stir into custard until well combined.
- Place a generous spoonful of dulce de leche in the bottom of 4-6 single-serve jars, glasses or bowls. Scatter over pieces of trifle sponge, then pour over chocolate custard – you want the jar about half full. Use a knife to wriggle the sponge around so that it is covered in custard.
- Add another spoonful of dulce de leche and repeat sponge and chocolate custard layers.
- Top with a generous dollop of whipped cream. Heat a little dulche de leche in the microwave for 10 seconds at a time until it’s runny, then drizzle over top of cream. Sprinkle with chopped nuts and serve.
Crockpot Dulce de Leche: Put a tin (or three) of good-quality sweetened condensed milk in the bottom of your crockpot and cover completely with cold water (I can’t stress enough that you cover it completely). Place the lid on the crockpot and cook on low for 8 hours (I usually put it on overnight). Remove tins from crockpot and cool on the bench before storing in the fridge. As dulce de leche keeps forever in the fridge in the sealed tin, it makes sense to make two or three tins at once – assuming you can resist opening them and eating it by the spoonful, that is.