prep: 10mins
serves: 6


  • 400mL Bulla Dollop Cream
  • 150g candy canes
  • 450g pre-bought sponge cake
  • strawberries, for decorating
  • chocolate flakes, for decorating
  • mini candy canes, for decorating

Mini Candy Cane Trifles


  1. Lightly whip Bulla Dollop Cream until thickened slightly.
  2. Fold in crushed candy canes.
  3. Cut out rounds of sponge cake to fit serving glasses.
  4. Press one sponge round into the base of serving glass. Spoon in some cream mixture and top with another sponge round.
  5. Finish with more cream mixture and decorate with strawberries, chocolate flakes and candy canes.
  6. Tip: Refrigerate for 30 minutes before decorating and serving.