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6

Mini Candy Cane Trifles

Ingredients

  • 400mL Bulla Dollop Cream
  • 150g candy canes
  • 450g pre-bought sponge cake
for decorating
  • strawberries
  • chocolate flakes
  • mini candy canes
Tip
  • Refrigerate for 30 minutes before decorating and serving.

Cooking Directions

  • Lightly whip Bulla Dollop Cream until thickened slightly.
  • Fold in crushed candy canes.
  • Cut out rounds of sponge cake to fit serving glasses.
  • Press one sponge round into the base of serving glass. Spoon in some cream mixture and top with another sponge round.
  • Finish with more cream mixture and decorate with strawberries, chocolate flakes and candy canes.

Ingredients

  • 400mL Bulla Dollop Cream
  • 150g candy canes
  • 450g pre-bought sponge cake
for decorating
  • strawberries
  • chocolate flakes
  • mini candy canes
Tip
  • Refrigerate for 30 minutes before decorating and serving.