Kladdkaka Caramel Trifles (with Mars Bars)

This recipe for kladdkaka caramel trifles was first published on The Culinary Jumble (my previous blog) in December 2018. The recipe has been amended, but images remain unchanged.

As a kid, and up until recently, I was not a lover of trifle. That’s because the only trifle I knew was packed with thick, revolting custard and artificial cream. I guess I thought that was the only way it could be.

How wrong was I? Trifle can be anything, absolutely anything you want it to be, and in mine, there isn’t so much as a whiff of canary-yellow, lumpy custard.

My kladdkaka caramel trifles are packed with chocolate, caramel, cream and cake. In literally minutes, you can whip yourself up the most amazing dessert. Perfect for Christmas, New Year, or any other celebration. Or, just for you to scoff in front of the telly midweek. 

For the cake part of the caramel trifles, I used kladdkaka, but you can use anything. Brownies, pound cake, or any other type of sponge would work great. Trifles are also a good way to use up any leftover cake. Hah, I know. Leftover cake, indeed.

If you like quick, simple desserts, check out these recipes:

Daim and caramel cream dessert

Greek yoghurt Eton mess

Yorkshire puddings with homemade blueberry jam

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Kladdkaka Caramel Trifles (with Mars Bars)

Servings 4 people

Ingredients

• Approx. 250g (9 oz) kladdkaka (see note 1)
• 250ml (1 cup) cream (whipped)
• 110g (3½ oz) Mars bars (chopped into pieces)
• tinned caramel (see note 2)
• additional decorations (see note 3)

Instructions

• Crumble the cake or chop into pieces. Retain half for use in a moment.
• Arrange four large glasses or bowls, and split the cake between the four bowls. Push the cake down until it is fairly even.
• Dollop some caramel on top of the cake (keep around 1 tablespoon of caramel for later).
• Whip the cream and then spread over each trifle.
• Chop up the Mars Bars and sprinkle over (keep a little to decorate).
• Repeat with the remaining ingredients. Finish off with the cream.
• Add a touch of milk to the retained caramel and drizzle over the cream along with the rest of the chopped Mars.
• Finish off with melted chocolate or sauce. Place in the fridge until ready to eat. Enjoy!

Notes

1. You can use any cake you fancy. Either make your own kladdkaka or brownie, use shop bought, or use up any leftover cake you already have. 
2. I used tinned caramel (dulce de leche) for convenience, but you could make your own or even use toffee sauce, if you prefer. Use as much or as little as you like.
3. I used chocolate sauce to finish off but you could use melted chocolate or any other kind of topping. 

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.