Salted Caramel And Chocolate Trifle

Caramel Custard

• Combine the cornflour, flour, vanilla, and salt together, add some of the milk to make a paste. Use a medium-sized bowl. Beat the eggs into the paste and keep aside.
• Heat the rest of the milk till almost boiling – then stir it into the cornflour paste while whisking all the time. Pour it back into the saucepan (you can pour it through a sieve if you see any lumps at this stage) and bring to a gentle boil whilst stirring all the time, until it is thick and bubbling.
• Remove from the heat, mix in the butter and the caramel.
• Spoon the warm custard into a clean bowl, cover the surface of the custard with clingfilm (this will prevent a skin from forming) and leave to cool at room temperature.
• IT CAN BE MADE THE DAY BEFORE AND LEFT OUTSIDE IN A COOL PLACE (NOT FRIDGE).

OPTIONAL FOR GARNISHING

• Chocolate malt balls (whispers), macarons, chocolate cigars/scrolls, Christmas tree cookies, cacao for dusting

TO ASSEMBLE

• Layer the caramel custard, chocolate cake (drizzle the cake layers with the vanilla liqueur), caramel, chocolate flake and whipped cream. Sprinkle a little salt on the caramel layers (optional)
• Make at least two or three layers.
• Finish off with whipped cream and garnish extravagantly.