Ingredients
125g chocolate ripple biscuits
1/4 cup Nestle* Milo
5Og butter melted
6 Savoiardi sponge finger biscuits
60ml Baileys liqueur
200ml thickened cream whipped
1/2 cup Nestle* Milo *to serve *extra
CHOCOLATE CUSTARD
125g dark chocolate buttons
3/4 cup custard
2 tbs Nestle* Milo
MILO JELLY
100ml thickened cream
200ml milk
2 tsp caster sugar
1 tsp gelatin
2 tbs Nestle* Milo
Method
Preheat oven to 180C (160 fan-forced).
Blitz chocolate biscuits into a fine crumb in a food processor.
Combine with Milo and melted butter.
Place on a tray lined with baking paper and spread into a thin layer.
Bake for 5-8 minutes.
Allow to cool, then break into pieces.
Place in a zip-lock bag and bash with a rolling pin to form coarse crumbs.
Don’t overdo it – you want different sized pieces.
Cut Savoiardi biscuits to fit the base of your serving glasses.
Place in 1-2 layers and then pour over Baileys, allowing it to soak in.
Gently press down with a spoon to ensure biscuits are well coated.
To make the custard : place dark chocolate buttons in a heatproof bowl over a saucepan of simmering water.
Stir until melted.
Add custard and stir until smooth and silky.
Remove from heat and stir through Milo.
Spoon custard over Savoiardi biscuits in serving glasses and refrigerate to set.
Next, make your Milo jelly:
Heat cream and 100ml milk in a saucepan until just simmering.
Stir through sugar, then whisk in gelatin until completely dissolved.
Add remaining 100ml milk and Milo, and whisk until combined.
Pour into a jug and leave for 10 minutes to cool slightly.
Place 1-2 teaspoons of biscuit crumbs in serving glasses on top of set custard.
Top with cooled jelly mixture to form a layer.
Return to fridge and leave for at least half an hour to set completely.
When you are ready to serve, remove trifles from fridge.
Add a second layer of chocolate crumb, then top with whipped cream and a final sprinkling
of Milo.
