Kinder Bueno Trifle

Soft, fresh cream chocolate Swiss roll layered with a drizzle of hazelnut creme, whipped hazelnut and white chocolate cream, Madagascan vanilla custard, finished with clouds of fresh cream, hazelnut creme and white chocolate stars

This kinder bueno inspired trifle is a soft, creamy, hazelnut filled dessert that is indulgent and effortlessly impressive.

Layers of light fresh cream Swiss roll soak up a drizzle of hazelnut creme, followed by spoonfuls of whipped hazelnut and white chocolate cream. Madagascan vanilla custard adds creamy richness and balance, tying everything together with that classic trifle comfort flavour.

The top is finished simply, with light clouds of softly whipped cream, ripples and pockets of hazelnut creme and delicate white chocolate for decoration. Every spoonful gives you a little bit of everything in every bite, soft sponge, creamy layers and that unmistakable hazelnut kinder bueno style flavour running all the way through.

It's the ideal festive dessert for Christmas gatherings and cosy celebrations, easy to make ahead and generous to serve, guaranteed to impress when it's brought to the table. Served chilled with all those soft creamy layers set perfectly. It's the ultimate dessert for lovers of all things hazelnut.

Serves: 8-10

Prep time: 30 minutes

Chill: 4-5 hours or overnight

Ingredients 

Layer 1 

🤎 M&S Chocolate Swiss Roll

🌰 50g M&S Hazelnut Crème 

Layer 2 

🌰 150g M&S Hazelnut Crème

🥛 300ml Double Cream

🥛 250g Mascarpone Cream

🍬 2 teaspoons Icing Sugar

🌿 1 teaspoon Vanilla Paste

Layer 3

🍮 M&S Collection Vanilla Custard

Layer 4

🥛 300ml Double Cream

🍬 1 teaspoon Icing Sugar

🌰 100g M&S Hazelnut Crème 

Method

Press thin slices around the edge of your bowl, fill in the base with thick slices of Swiss roll. Drizzle the top with warmed 50g hazelnut crème.

Mix the 150g hazelnut crème and mascarpone on a plate with a fork.

In a mixing bowl whisk the double cream, icing sugar and vanilla to soft peaks.

Tip the mascarpone mixture into the cream and whisk together, don’t over mix.

Spoon the mixture into the bowl, use a spatula to smooth the top.

Pour the custard layer and smooth the top.

In a mixing bowl whisk the double cream and icing sugar to soft peaks. Set aside a third in a small bowl, mix in 2 teaspoons of hazelnut crème.

Using a piping bag and nozzle pipe the plain whipped cream and the hazelnut cream. Finish with some warmed hazelnut crème dotted around and some white chocolate stars. Allow to set in the fridge, ideally overnight.

Enjoy!