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Millionaire’s Trifle

Combining chocolate sponge, caramel, brownies, cream and more, this show-stopping trifle from Jane's Patisserie has it all.

From the book


Typically, a trifle has the classic flavours of sponge cake, fruit, custard, jelly and cream. There is nothing wrong with regular trifle… but Millionaire’s Trifle? Oh my, it is heaven. Chocolate custard, caramel, chocolate Swiss roll, brownies, cream and more! It sounds a bit OTT, but it is secretly everyone’s dream in a bite. It’s fun to make, always a crowd-pleaser, and I promise you will love it as much as I do.

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500ml ready-made vanilla custard
100g ready-made caramel
100g milk or dark chocolate, chopped
600ml double cream
2 tbsp icing sugar
1 tsp vanilla extract
1 x jumbo chocolate Swiss roll
500g shortbread biscuits
300g caramel sauce
For the topping:
1 x packet brownie bites
100g chocolate sauce

Essential kit

You will need: a large serving dish about 20cm in diameter and 10cm deep (glass is best so you can see the layers).


Pour the ready-made custard into a pan, add the caramel and chocolate and heat over a low heat, mixing together until smooth and melted. Pour into a bowl and leave to cool, stirring occasionally to prevent a skin forming.

Put the double cream, icing sugar and vanilla extract into a separate bowl and whip together to form soft peaks.

Slice the Swiss roll into 1cm round slices and then place a layer of slices into the bottom of a large serving dish about 20cm in diameter and 10cm deep (glass is best so you can see the layers). Add half of the custard mixture and spread evenly, then add a layer of shortbread biscuits. Add a third of the whipped cream and then drizzle over a third of the caramel sauce.

Repeat with another layer of Swiss roll slices, the other half of the custard, another layer of shortbread biscuits, a third of the whipped cream and a third of the caramel sauce.

Top with a layer of brownie bites and the remaining whipped cream. Drizzle over some chocolate sauce, the rest of the caramel sauce and any decoration you fancy, such as sprinkles, or chocolates!

Leave the trifle in the fridge to set for about 1 hour before tucking in.

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From the book: Jane’s Patisserie: 100 deliciously customisable cakes, bakes, and treats

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