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
Chocolate Custard
Ingredients
1/3 cup boiling water
6 chai tea bags
1/2 cup caster sugar
1/4 cup custard powder
1 3/4 cups milk
250g PHILADELPHIA Block Cream Cheese, softened
125g CADBURY Milk Baking Chocolate, melted and cooled slightly
Method
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
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
Trifle
Ingredients
400g chocolate slab cake, cubed
1/3 cup coffee liqueur
75g CADBURY Milk Baking Chocolate, extra, grated
250g strawberries, sliced
Method
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
