SALTED CARAMEL DOUGHNUT TRIFLE

SERVES 12 PREP 20 MINS + CHILLING

12 cinnamon doughnuts ¼ cup coffee liqueur 600ml tub thickened cream, whipped 750ml thick custard 2 x 380g cans caramel top’n’fill ½ tsp sea-salt flakes chopped store-bought chocolate brownies, chopped choc covered peanuts, icing sugar, to serve

1 Arrange doughnuts over the base of a 4-litre trifle bowl, trimming to fit. Drizzle with coffee liqueur.

2 Fold half whipped cream through custard. Chill reserved whipped cream until needed. Spread custard over doughnuts.

3 Whisk caramel in a bowl until smooth. Stir in salt and pour over custard mixture.

4 Chill until ready to serve. Serve dolloped with reserved whipped cream, chocolate brownies and choc covered peanuts. Dust with icing sugar, if liked.

TIPS You could also brushrush br with whisky or brandy.y Add sliced berries to serve.