150g | 1 cup dark chocolate chips(or chocolate, finely chopped)
450g| 1 lb Swiss roll cake, sliced
3tbspBaileys Irish Cream or coffee
10Oreos, roughly chopped
500ml| 2 cups double (heavy) cream
200g| 1 ½ cups icing sugar
Chocolate syrup, to drizzle
Chocolate shavings, to decorate
Maltesers or chocolate truffles, to decorate
Icing sugar to dust(optional)
Pour the custard into a bowl and add chopped chocolate and 2-3 heaped tablespoons Nutella. Heat in the microwave for one minute, stir and heat for another minute.
Stir together until the chocolate melts and custard is smooth. If you have time you can chill the custard while you prepare the rest of the trifle.
Slice the Swiss Roll and line the bottom and sides of a trifle bowl (or a large glass bowl). Cut small pieces of cake to wedge in any small gaps.
Drizzle the Baileys over the cake - it will absorb quickly.
Pour the custard over the cake-lined trifle bowl and chill (if you have time).
Scatter the chopped Oreos over the custard.
Put the icing sugar, double cream, Baileys and vanilla in a large bowl and use a hand mixer to whisk on very low speed to combine. Increase the speed to maximum and whisk until you have medium -firm peaks. You can also do this in a stand mixer.
Pipe (or spoon) the cream over the trifle. If you are making this in advance then chill after you pipe the cream and add any toppings just before you serve.
Drizzle with chocolate syrup, scatter with chocolate shavings, Maltesers and dust with icing sugar.
The trifle will keep in the fridge for a couple of days - best made one day in advance or on same day you are serving.