Double-choc Caramello Custard Trifle

Serves 14, Prep 40 mins

315g packaged iced chocolate Madeira cake 600ml tub thickened cream 2 tsps vanilla extract Halved Caramello Easter eggs, vanilla wafer rolls and caramel-flavoured syrup, to serve

CHOCOLATE CUSTARD 900g tub rich chocolate double thick custard 1½ cups dark choc melts 300ml tub thickened cream

1 To make chocolate custard, combine custard and chocolate in a large saucepan. Stir over a medium heat until chocolate is melted and mixture is smooth. Transfer to a large heatproof bowl. Cover surface with plastic wrap.

Refrigerate for about

2 hours, or until cold.

2 Beat cream in bowl with an electric mixer until soft peaks form. Fold into custard.

3 Cut the icing off the top of cake. Discard. Cut cake into 1cm thick slices.

4 Arrange cake over base and up the side of a large glass serving bowl (14-cup capacity). Pour over custard. Refrigerate, covered, for 6 hours, or overnight.

5 To serve, beat cream and vanilla in large bowl with an electric mixer until firm peaks form. Spread half the cream over trifle. Transfer remaining cream to a piping bag fitted with a 15mm star nozzle. Pipe rosettes over top. Decorate with eggs and wafer rolls. Drizzle with caramel syrup.