Toffee Caramel Trifle

Recipe by
Total Time:
2 hours
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Difficulty: Hard

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  • 6 - 1 cm thick slices of cake (sponge/Madeira/chocolate chip)
  • 200 ml - vanilla custard (could be ready-made)
  • 150 ml - whole milk
  • 150 ml - double cream
  • 1.5 cups - sugar
  • 1 tsp - vanilla essence
  • 1 tsp - baking soda
  • 3 tbsp - brandy or dark rum
  • A sheet of greaseproof (or butter) paper
  • 6 - glass tumblers or wine glasses to serve

How to Make Toffee Caramel Trifle

  • Cut the cake slices in discs or any other shape you like to fit the bottom of the glass or tumbler. Place a slice at the bottom of each glass.
  • Mix the brandy or rum to 5 tbsps of hot water and drizzle on the cake slices.
  • Heat the milk and bring to boil.
  • In a separate hot pan (on low heat), pour 1 cup sugar and stir continuously until the sugar has melted and is golden brown.
  • Pour half the sugar in the hot milk and stir to form a caramel sauce.
  • When this mix is smooth, set aside and let it cool.
  • Return the pan with the rest of the melted sugar on low heat.
  • If the sugar has started to solidify, wait for it to melt again, stirring it constantly.
  • As soon as the sugar has melted and is hot, add the baking soda, stir and turn the heat off.
  • The sugar will bubble - pour it out on a greaseproof paper or a greased plate and let it cool down.
  • For the whipped cream, add half cup of sugar and vanilla essence to the double cream and whisk until it forms soft peaks.
  • Divide the caramel sauce (when cooled) into six parts and pour it on the cake base in the glasses.
  • Coarsely grind the toffee (soda -sugar mix) when it has cooled down.
  • You can use a pestle and mortar.
  • In chilled custard, add the toffee, leaving aside 3-4 tbsps for garnish.
  • Pour the custard over the caramel sauce in the glasses forming another layer.
  • Top the glasses with the whipped cream and sprinkle with the toffee.
  • Chill and serve cold.