Tenina.com's Easy Chocolate Caramel Trifle



  1. Cut the cake into chunks and place in the bottom of serving glasses.

  2. Divide the custard between the glasses.

  3. Whip the mascarpone, cream, vanilla and icing sugar together 10-20 sec/Butterfly/speed 4 or until stiff peaks form.

  4. Layer the cream mixture with the berries on top of the custard and cake finishing with berries.

  5. Garnish with a mint leaf if desired.

  6. Serve immediately, but these will keep in the fridge, covered, for up to 4 days. (As if!)

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