cook: 15 mins (set time 2-3 hours)
serves: 8-10
makes: 1.5 litre trifle


  • 1 tsp vanilla bean paste
  • pinch of salt
  • 250mL Bulla Thickened Cream
  • 250g brown sugar
  • 1 Tbsp unsalted butter
  • 800mL Bulla Dollop Cream (A)
  • 150g icing sugar
  • zest of 1 lemon
  • 1 x packet of gingernut biscuits
  • 10 x fresh passionfruit
  • 200mL Bulla Dollop Cream (B)
  • 1 x small block of milk chocolate

Kirsten Tibballs' 15 Minute Trifle


  1. Place the vanilla, salt, Bulla Thickened Cream and brown sugar in a saucepan and boil for 3 minutes. Add in the butter and whisk together and set aside to cool.
  2. Combine the Bulla Dollop Cream (A), icing sugar and lemon zest in a bowl. Place one third of this in your trifle bowl.
  3. Top with a layer of passionfruit followed by a layer of gingernut biscuits and butterscotch sauce.
  4. Repeat the process three times until the bowl is full.
  5. Place in the fridge for 2-3 hours to set.
  6. Finish with dollop cream (B) and chocolate shavings peeled off the block with a vegetable peeler.