Chocolate Custard and Biscuit Trifle

Serves 8-10, Prep 25 mins, Cook 10 mins

300ml tub thickened cream 250g tub mascarpone 200g packet Arnott’s Monte biscuits,

coarsely chopped

CUSTARD 600ml tub thickened cream ½ cup caster sugar 2½ cups milk ¼ cup custard powder ¼ cup cocoa powder 2 eggs 200g block dark cooking chocolate,

finely chopped

1 To make custard, combine cream, sugar and 1½ cups of the milk in a large saucepan. Stir over a medium heat until sugar is dissolved and mixture is hot. Do not boil. 2 Place custard powder and sifted cocoa into a heatproof bowl. Add eggs and remaining 1 cup milk. Whisk until smooth. Gradually whisk in 1 cup of the hot cream mixture until combined. Whisk egg mixture into remaining cream mixture in saucepan. 3 Place saucepan over a medium to high heat. Stir until custard is boiling and thickened. Remove from heat. Add chocolate. Stir until melted. Transfer to a large heatproof bowl. Cover surface with plastic wrap. Refrigerate for about 2 hours, or until cold. Stir until smooth. 4 To assemble trifle, beat cream in a small bowl of an electric mixer until soft peaks form. Fold in mascarpone until just combined. 5 Spoon half the custard and then half the mascarpone cream into a glass trifle dish (14-cup capacity). Scatter over half the biscuits. Repeat with remaining custard and mascarpone cream. Top with remaining biscuits. 6 Cover trifle with plastic wrap. Refrigerate for 4 hours before serving.