Chai, Toffee & Berry Trifle

Chocolate Custard

• 1/3 cup boiling water
• 6 chai tea bags
• ½ cup caster sugar
• ¼ cup custard powder
• 1¾ cups milk
• 250g PHILADELPHIA Block Cream Cheese, softened
• 125g CADBURY Milk Baking Chocolate, melted and cooled slightly

Toffee

• ¾ cup caster sugar, extra
• ¾ cup water
• ¼ teaspoon cinnamon, for sprinkling
• 400g chocolate slab cake, cubed
• 1/3 cup coffee liqueur
• 75g CADBURY Milk Baking Chocolate, extra, grated
• 250g strawberries, sliced

1. POUR the boiling water over the tea bags and allow to brew for 5 minutes. Remove and discard the teabags, squeezing out all the liquid. Cool.
2. COMBINE the sugar, custard powder and milk in a saucepan and whisk over a medium heat until custard boils and thickens (custard will be quite thick). Cover and cool. Beat the cold custard until smooth. Gradually add the PHILLY, melted chocolate and chai tea and beat until smooth.
3. COMBINE the extra sugar and water in a saucepan and stir until sugar has dissolved. Bring to the boil and simmer, without stirring until toffee turns a golden colour. Pour onto a lined baking tray and immediately sprinkle with cinnamon. Cool. Break half the toffee into long splinters and reserve for decoration. Place remaining toffee in a food processor and process until roughly chopped.
4. ARRANGE half the cake cubes in the base of a 3 litre capacity serving bowl. Drizzle over half the liqueur. Pour over half the chocolate custard and sprinkle with half the grated chocolate and all of the roughly chopped toffee and strawberries. Repeat the sponge, liqueur, custard, and grated chocolate layer. Refrigerate for 2 hours. Decorate with toffee splinters and serve immediately.
5. Tip: Don’t get stuck with sticky trifle - prepare the toffee ahead of time and store in an airtight container at room temperature (do not refrigerate)!