CRUNCHIE CHEESECAKE EASTER TRIFLE
SERVES 10-12 PREP: 30 MINS
450g lamington sponge roll
⅓ cup butterscotch-flavoured liqueur
1 cup thick chocolate custard
250g punnet strawberries, hulled, halved
300ml tub thickened cream
110g bag Crunchie Easter eggs, unwrapped
Sliced Crunchie bar and chocolate-flavoured syrup, to decorate
FILLING
2 x 250g blocks cream cheese, softened
⅓ cup firmly packed brown sugar
2 tsps vanilla extract
300ml tub thickened cream
2 x 50g Crunchie bars, chopped
1 To make filling, beat cream cheese, brown sugar and vanilla in large bowl of an electric mixer until smooth. Pour in cream and beat until thickened. Fold through the chocolate bars.
2 Cut sponge roll into nine x 2cm thick slices. Arrange six slices, with cut-side facing outwards, around the side of a glass trifle dish (13-cup capacity, top measures 21cm). Cover the base with the remaining slices. Drizzle liqueur over slices.
3 Spoon custard over sponge roll, spreading to the side of the dish. Scatter with half the strawberries. Refrigerate remaining for decoration. Spoon filling over top. Refrigerate, covered, overnight.
Just before serving, beat cream in small bowl of
