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Caramilk Raspberry Cheesecake Trifle

5 glasses on a marble top with raspberry Caramilk and trifle

This trfle recipe is a mouthful in more ways than one. 🤣🤣🤣 Who loves trifle? I can hear a resounding “Yes!” from my husband, and I know from our recent Facebook poll many of you are nodding your heads, too! 🎉😋 I know there’s been a few of you eagerly waiting for this one, so here it is, our Caramilk Raspberry Cheesecake Trifle!

Now, let me tell you a little secret about this particular trifle recipe that I’ve whipped up. It’s inspired by a White Chocolate Grand Marnier and Raspberry Trifle I used to create in a restaurant I worked at. Sounds posh, right? But here’s the twist: I’m not really a white chocolate fan, even though I thought this restaurant recipe was the best trifle I’d ever tasted. I know, shocking! To me, it’s just…sweet and it needs more. And we can do better than that, can’t we?

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So, I rolled up my sleeves and turned the custard into a delightful caramilk custard. Oh yes, we’re talking about a caramel chocolate fusion to tantalise your taste buds. And just when you thought it couldn’t get any better, I’ve crowned it with a light cheesecake flavored topping. I mean, why not add a little flair to the classic trifle?

Caramilk chopped to show how fine it should be to melt later.

What we end up with is a trifle that’s more than just a trifle. It’s a celebration of flavours, a perfect harmony of textures, and a lot of love in a bowl. Trust me; whether you’re a white chocolate fan or not, this trifle will become your new favourite treat.

Let’s dive into the world of jelly, shall we? Now, I usually love to whip up my own jelly from scratch and the above mentioned recipe definately had a recipe for that. But hey, we’re all friends here, and I know that sometimes, a quicker option is a must. So today, we’re going to take a little shortcut, but I promise it won’t compromise the taste.

I picked up a pack of natural flavours and colours jelly from the supermarket, and you know what? If you’re indulging in this occasionally, it’s perfectly fine to lean into the old-fashioned (don’t read the label) jelly. You know, the one with all the bits and bobs we’d rather not know about. Sad but true the flavours in the not natural pack were much more robust than the natural. It’s all about balance I guess!

But here’s the funny thing about these jellies. You’d think that the amount of liquid needed for the same size packs would be consistent. Nope! I found one asking for 375g of boiling water and the other for just 250g. To get the perfect consistency, I used one pack for the natural version, and two for the not-so-natural one to blanket those biscuits.

Shows the biscuits in the bottom of the glass so you know how to arrange them.

Speaking of biscuits, I also snagged a pack of Savoiardi sponge fingers. In the main image of this pot, you’ll see that I placed one sponge finger, cut in half, at the bottom of each glass. But my dear hubby wanted more texture, so on the second go-around, I went with three half-biscuits. More is better, right?

6 glasses showing the jelly and caramilk jelly layers.

But wait, there’s a twist to this trifle recipe! To give this jelly an elegant, grown-up touch, I replaced 50g of the required liquid with 50g of Grand Marnier. And guess what? Next time, it might need to be a little stronger. Wink, wink!

So there you have it, folks—a delightful jelly treat with a grown-up twist. Whether you’re taking the easy route or adding a splash of sophistication, this recipe is all about having fun and enjoying the process. Try it out, and let me know what you think. Cheers to deliciousness!

Caramilk Raspberry Cheesecake Trifle

5 from 4 votes

5 stars tells us you love the recipe

becs-table.com.au
Our take on the classic trifle. A symphony of complex textures anf flavours that is sure to delight.
Prep Time 25 minutes
Total Time 3 hours 25 minutes
Difficulty Medium
Course Dessert, Thermomix Dessert
Cuisine British
Servings 6
Method Thermomix

Equipment

  • 1 Thermomix

Ingredients
  

Raspberry jelly:

  • 1 – 2 pack of raspberry jelly *see notes
  • 1 pack of Savoirdi sponge fingers. *see notes

For the set custard:

  • 3 1/2 gold gelatine leaves The brand I use is Gelatia.
  • 30 g of sugar
  • 20 g cornflour
  • 1 egg
  • 300 g milk
  • 180 g Caramilk thats a whole block for 6 serves

For the Cheesecake topping:

  • 250 g Philly cream cheese (I used the whole pack)
  • 70 g icing sugar
  • 10 g vanilla extract
  • pinch of salt
  • 200 g cream we used thickened

Topping the topping:

  • We used toasted slivered almonds
  • Raspberries: I used 2 punnets to put some inside the trifle and some on top. optional

Instructions
 

For the First Layer:

  • Add your sponge fingers to the bottom of your glasses or bowl arranging them how you like.
  • If you want to make your trifle a little more grown up check the notes below, otherwise make up the raspberry Jelly, pour that over the biscuits. set in the fridge. It’s going to take around 1-2 hours to set this small amount in the bottom of a 6 glasses but if you’re using a big bowl, you’re going to have to wait much longer.

For the Caramilk Custard Layer:

  • Once your jelly has set start making the custard layer. First bloom your gelatine leaves in cold water for 5 mins, then remove from the water, sqeezing out the excess and set aside.
  • Add the sugar, Cornflour, egg and milk to the TM bowl and mix for 5 seconds speed 5. Then set to cook using Thicken mode at 100°C for TM6 owners. (earlier TM models set 7 min/90°C/speed 3 or to your desired consistency). Then chop the Caramilk finely. We'll be melting it in the custard while the custard is still warm so the finer the better.
  • Once the custard is cooked and still hot, pop your finely chopped Caramilk in through the hole in the lid. Set to stir for 30 seconds/speed 2. This will melt the chocolate and give the custard flavour. Now add the gelatine leaves to the TM bowl and mix again for 30 seconds/speed 3 to melt and combine your leaves.
  • With your jelly set, it is now time to pour the custard on top. If the custard appears lumpy as it cools, a brief stir of the blades will resolve the issue. If you desire and have enough berries, consider sprinkling a few raspberries on top of the warm custard before adding the next layer. This will provide additional texture and flavour. The raspberries will not sink entirely but will be partially submerged in the custard layer.
  • Pour the custard on top of the jelly (and berries) for the second layer and put back in the fridge and allow to set before continuing on. It should take another hour or so for this to firm up.

For the Cheesecake layer:

  • Weigh the Philly, icing sugar, vanilla and salt into the TM bowl.
  • Mix with the MC in place 40 seconds/speed 4
  • Add the butterfly to the TM bowl along with the cream and mix 30 seconds speed 4, scrape down and repeat. At this stage your mix should be clinging to the side of the bowl. Once you've achieved that you can add spoonfuls to your trifle bowls or large bowl. And pop them back in the fridge.
  • Just before serving I sprinkled some toasted almond slivers and 3 raspberries on top of each.

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