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.

125 g botter, kamer temperatuur
60 ml strooi suiker
195 gram koekmeelblom (1 en 1/4 kop meel)
12,5 ml bakpoeier
150 g Milo poeier
3 eiers
125 ml karringmelk

Kondensmelk Versiersel:
150 g botter, by kamertemperatuur
350 g versiersuiker
160 ml kondensmelk
Vir die Sjokolade Ganache:
300 ml room
400 g donker sjokolade
125 ml Milo poeier

Bak die koek:
Voorverhit die oond tot 180°C. Smeer ‘n 20cm koekpan met margarien (of spuit) en voer dit met bakpapier uit.
Room die botter en suiker saam tot glad en romerig.
Voeg die eiers een vir een by en klits goed na elke byvoeging.
Sif die meel, bakpoeier en Milo saam en dan voeg dit bietjie vir bietjie by die bottermengsel terwyl op stadige spoed geklits word.
Klits nou die karringmelk in.
Gooi die beslag in die koekpan en bak vir 40-45 minute of tot toetspen gaar uit die middel van die koek kom.
Laat die koek vir 10 minute afkoel en keer dan uit.
Laat heeltemal op ‘n draadrakkie afkoel.

Maak die Kondensmelk Versiersel:
Plaas die botter in ‘n menkbak en klits vinnig tot lig en romerig – voeg die versiersuiker en kondensmelk by en klits tot goed gemeng.
Sny die koek in drie gelyke dele, en dit die koeklae aanmekaar met die versiersel.

Maak die Sjokolade Ganache:
Smelt die room, sjokolade en Milo in ‘n kastrol op die stoof of in ‘n mikrogolfvaste bak in die mikrogolf.
(Die Milo is geneig om klontjies te maak, so die voorstel is om dit eers in die warm room op te los voordat die sjokolade bygevoeg word.)
Laat die mengsel goed afkoel totdat dit maklik kan smeer en bedek die hele koek daarmee.
(As jy haastig is kan jy die ganache in die yskas sit om af te koel – soos dit kouer word, so word dit stywer en kan dit makliker smeer.
Moenie wag tot dit te koud is nie, want dan smeer dit weer baie moeilik.)