Annie Bell's Mars Bar Trifle

A chocolate treat based on one of our favourite sweetshop heroes.

Method

Have ready a trifle bowl about 20cm across and 7cm deep or similar size. For the coffee jelly, cut the 4 gelatine leaves into broad strips, place in a bowl, cover with cold water and leave to soak for 5 minutes, then drain.

Pour the coffee over the sugar in a jug or bowl and stir until it dissolves. Pour about half of this on to the soaked gelatine and stir until it dissolves, then stir the solution back into the coffee.

Arrange the trifle sponges over the base of the trifle dish, cutting them to fit, and pour the jelly solution over. Leave to cool, then cover and chill for several hours until set.

For the topping, soak and drain the 2 gelatine leaves as for the coffee jelly in a medium bowl.

Chop two of the Mars Bars and place in a small nonstick pan with the milk and half the cream. Bring to the boil, whisking, until the Mars has completely melted. Pour a little of this over the soaked gelatine and stir until completely dissolved, then pour over the rest, cover and leave to cool.

Give the topping a stir and pour it over the coffee jelly, cover and chill for several hours or overnight until set.

To serve, have the remaining Mars Bar thoroughly chilled then slice it finely. Whisk the remaining cream until it forms fluffy peaks, smooth it over the trifle and scatter the chopped Mars on top.

Ingredients

For the coffee jelly

Golden Caster Sugar 100g
Freshly Brewed Filter Coffee 600ml
Gelatine Leaves 4

For the topping

Mars Bars 3
Gelatine Leaves 2
Milk 150ml
Whipping Cream 300ml

For the trifle

Trifle Sponges 6

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