We didn't think it was possible to improve on the cake aisle classic that is Colin the Caterpillar cake - until we saw Marks & Spencer's recipe for a Colin the Caterpillar trifle, that is.
Made with generous slices of Colin the Caterpillar Cake and layered with rich and creamy chocolate custard, chocolate mousse and white chocolate ganache, the Colin reboot is the stuff of sweet-tooth dreams.
Shared by M&S to Facebook to celebrate the iconic cake's 30th birthday, the recipe has proved a hit, clocking up over 5000 likes.
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However, the concept of using 'leftover Colin slices' to create the trifle understandably threw a lot of people, with some querying whether such a thing even existed.
"As if there is ever going to be any leftover Colin!" joked one.
"Perhaps someone could explain what "leftover slices of Colin cake" are?" asked another.
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While a third hungry commentator wrote: "Just in time for my birthday! Thank you M&S the gift that keeps on giving."
Others urged M&S to add the chocolatey Colin trifle to their ready-made range.
"You should be making these for us to purchase," said one Facebook user.
"Marks you should deffo get this in for Christmas! Please!!" chimed in another.
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Fancy giving the trifle a whirl yourself? Here's how!
Ingredients
- 6 slices of Colin the Caterpillar cake
- 500g chilled custard
- 300g milk chocolate, broken into small pieces
- 600ml of whipping cream
- 300g white chocolate chunks
- Jazzie sprinkles
- Mini Colin faces
- Large Colin face from the cake
Method
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Carefully arrange the slices of Colin cake in a deep glass trifle bowl, placing two on the bottom and around the sides so you can clearly see the swirl.
For the choccie custard
- Place the custard and 100g of the milk chocolate into a large saucepan over a low heat.
- Stir gently until all the chocolate has melted, then remove from the heat.
- Press clingfilm onto the surface of the custard to stop a skin forming, then set aside to cool.M&S)
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For the choccie mousse
- Microwave the remaining 200g milk chocolate on a low heat, stirring occasionally to avoid burning, until melted.
- Meanwhile, semi-whip 300ml of the whipping cream until soft peaks form.
- Fold in the melted chocolate until fully incorporated.
- Pour the mousse evenly into the trifle bowl over the Colin slices - depending on the size of your bowl, you may have a small amount left-over.
- Chill the whole thing in the fridge.
For the white chocolate ganache
- Soften the white chocolate by microwaving for one minute on a medium heat.
- Meanwhile, heat 100ml of the whipping cream in a saucepan on a low heat, until simmering, then immediately pour over the softened white chocolate chunks, and leave to stand for five minutes. Beat with a cork until the mixture is smooth and coming together.
- If it looks tough and isn't workable, heat the mix on low in the microwave for 20 seconds at a time, beating with a fork until smooth.
- Evenly spread over the chocolate mousse and chill for 15 minutes.
- When the mousse has set, remove the trifle from the fridge and pour over the chocolate custard, allowing for enough room to add cream on top.
- To decorate, beat the remaining 200ml whipping cream until fully whipped, spread evenly over the custard layer, smoothing out to the edges.
- Top with M&S Jazzie sprinkles, mini Colin faces and the large Colin face.
Now all that's left to do is inhale the whole chocolatey masterpiece. We can't wait to make one of these ourselves!
Featured Image Credit: Marks & SpencerTopics: Tasty Food, Food And Drink, Marks & Spencer, Chocolate