Ingredients
For the Layers:
- 1 (200g) packet Tennis biscuits (or graham crackers)
- 1 can (397g) sweetened condensed milk
- 1 cup (250ml) fresh cream, chilled
- 1 teaspoon vanilla extract
- 1 bar (150g) Peppermint Crisp chocolate, crushed
- 1 can (360g) caramel treat (or dulce de leche)
- Optional: extra whipped cream and chocolate shavings for garnish
Instructions
- Crush the Biscuits:
In a food processor or by hand, crush the Tennis biscuits into fine crumbs. Set aside. - Whip the Cream:
In a chilled bowl, whip the cream with vanilla until soft peaks form. Do not overbeat. - Make the Caramel Cream:
In a separate bowl, mix the caramel treat with half the whipped cream until smooth and creamy. Fold gently to keep it light. - Layer the Trifle:
- Start with a layer of crushed biscuits at the bottom of a glass trifle dish.
- Spoon a layer of caramel cream over the biscuits.
- Sprinkle with a handful of crushed Peppermint Crisp.
- Add a layer of plain whipped cream.
- Repeat the layers until all ingredients are used, ending with whipped cream on top.
- Garnish:
Sprinkle the remaining Peppermint Crisp pieces and some extra chocolate shavings over the top. - Chill & Serve:
Refrigerate for at least 3–4 hours (overnight is best) before serving to allow the flavors to meld beautifully.
Storage
Keep refrigerated and consume within 3 days. Best served cold and freshly garnished before serving.
Tips & Variations
- Add a drizzle of melted chocolate between layers for extra indulgence.
- Replace Peppermint Crisp with Aero Mint if unavailable.
- You can also add a layer of crushed meringue or sponge cake for more texture.
Enjoy !!!
