Introduction
Peppermint Crisp Trifle is a beloved South African classic—creamy, crunchy, minty, and irresistibly decadent. It combines layers of chocolate, caramel, whipped cream, and soft sponge or biscuit to create a dessert that always steals the show. It’s perfect for holidays, braais, or any occasion where you need a crowd-pleasing sweet treat. Bonus: it’s incredibly simple to make!
Ingredients
Base Layer
- 1 packet Tennis biscuits (or any coconut tea biscuit)
Optional substitute: vanilla sponge cake or chocolate cake
Caramel Cream Layer
- 1 can (397g) caramel condensed milk (caramel treat)
- 500 ml fresh cream, whipped to stiff peaks
- 1 teaspoon vanilla essence (optional)
Peppermint Crisp Chocolate
- 2 × 49g Peppermint Crisp bars, crushed
or 1 cup peppermint chocolate shards
Optional Add-Ons
- ½ cup chocolate sauce or ganache
- ½ cup finely chopped mint Aero chocolate
- Fresh mint for garnish
Instructions / Method
1. Prepare the Cream
- Pour the fresh cream into a chilled bowl.
- Whip until stiff peaks form.
- Add vanilla essence (optional).
- Gently fold in the caramel until smooth and airy.
2. Prepare the Base
- In a large trifle dish, place a layer of Tennis biscuits.
- You can keep them dry for crunch or pour a thin drizzle of milk/coffee over them to soften—your choice!
3. Layer the Trifle
- Spread half of the caramel-cream mixture over the biscuits.
- Sprinkle with half of the crushed Peppermint Crisp.
- Add another layer of biscuits.
- Top with the remaining caramel-cream mixture.
- Finish with the remaining crushed Peppermint Crisp.
4. Optional Chocolate Drizzle
- Drizzle chocolate sauce or ganache over the top for extra richness.
5. Chill
- Refrigerate for at least 4 hours, ideally overnight, to let the layers set beautifully.
Serving
Serve chilled. Garnish with fresh mint or extra chocolate shards.
This dessert keeps well in the fridge for up to 2 days (if it lasts that long!).