Toffee Trifle
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
A rich and indulgent dessert featuring layers of toffee, custard, and whipped cream.
Ella x
Ingredients
- 400 gdigestive biscuits
- 200 gtoffee bits
- 400 mlheavy cream
- 200 ggranulated sugar
- 4 eggegg yolks
- 100 gall-purpose flour
- 100 gunsalted butter
- 5 gsalt
- 1 mlvanilla extract
- 300 mlwhipped cream
- 150 gfresh raspberries
Detail level
Instructions
- 1
Preheat your oven to 180°C. Line a baking sheet with parchment paper.
- 2
Crush the digestive biscuits in a food processor until they are finely crushed. Stir in the toffee bits.
Tip: Use a gentle touch to avoid crushing the biscuits too much.
- 3
Mix the heavy cream, granulated sugar, and egg yolks in a saucepan. Cook over medium heat, stirring constantly, until the mixture thickens.
Tip: Be careful not to boil the mixture.
- 4
Add the flour, butter, and salt to the saucepan. Stir until the mixture is smooth.
Tip: Make sure to scrape the bottom of the saucepan.
- 5
Remove the saucepan from the heat and stir in the vanilla extract.
Tip: Let the mixture cool slightly before proceeding.
- 6
Cut the toffee bits into small pieces and stir them into the cream mixture.
Tip: Make sure the toffee is evenly distributed.
- 7
Spoon a layer of the cream mixture into the bottom of a glass or bowl. Top with a layer of crushed biscuits and toffee bits.
Tip: Repeat this process until you have used up all the ingredients, finishing with a layer of cream on top.
- 8
Top the cream with a dollop of whipped cream and garnish with fresh raspberries.
Tip: You can also use additional toffee bits if you like.
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