A beloved South African no-bake dessert, the Peppermint Crisp Tart Trifle layers crunchy Tennis biscuits, rich caramel, light whipped cream, and generous sprinkles of iconic Peppermint Crisp chocolate for a refreshing and indulgent treat.
Peppermint Crisp Tart Trifle
A beloved South African no-bake dessert, the Peppermint Crisp Tart Trifle layers crunchy Tennis biscuits, rich caramel, light whipped cream, and generous sprinkles of iconic Peppermint Crisp chocolate for a refreshing and indulgent treat.
Ingredients
- 200 g Tennis biscuits (or digestive biscuits)
- 100 g Butter melted
- 1 can Caramel treat (360g
- 500 ml Fresh cream (heavy cream
- 2 x Peppermint Crisp chocolate bars (crushed
- 1 can Ideal Milk (evaporated milk
Instructions
- Crush the Tennis biscuits finely and mix with the melted butter. Press this mixture into the bottom of a trifle dish or serving bowl. Refrigerate for 15 minutes to set.
- Spread the entire can of caramel treat evenly over the biscuit base.
- Whip the fresh cream until stiff peaks form. If using Ideal Milk, whip it separately until thick, then gently fold into the fresh cream. Spread the whipped cream mixture over the caramel layer.
- Finely crush the Peppermint Crisp chocolate bars. Sprinkle half of the crushed chocolate over the cream layer.
- Repeat the layers if your dish allows and you have enough ingredients, or simply finish with a final layer of crushed Peppermint Crisp chocolate.
- Cover the trifle dish and refrigerate for at least 3-4 hours, or preferably overnight, to allow the flavors to meld and the biscuits to soften slightly.
- Serve chilled and enjoy!
Notes
For an authentic taste, use South African Tennis Biscuits and Peppermint Crisp chocolate. You can substitute Tennis Biscuits with digestive biscuits. For a richer cream, combine whipped cream with a can of chilled, whipped Ideal Milk (evaporated milk). Adjust sweetness by adding less caramel or using unsweetened whipped cream.
