How easy is it to layer a bunch of delicious things together in a glass?

Caramel Trifle is that delicious easy dessert that seems like a tremendous amount of thought went into it!

and of course a bit of ganache that I always have hidden in the back of my fridge!
Vegan Whipped Cream is the literal icing on top!

Caramel Trifle

Caramel custard layered with crushed chocolate cookies & whipped cream!

Prep Time 20

Cook Time 10

Total Time 30

Servings

You will need 6-small glasses or dessert glasses of your choice
First make the cookie filling by crushing the sandwich cookies (with their fillings) in a food processor then add the melted vegan butter & process to crumbly wet sand consistency. Reserve
Now make the custard: Place the sugar & the lemon juice in a medium sized heavy bottom sauce pot (you will need a larger pot than you think since cooking caramel can be dangerous & will bubble up when adding the liquids, so BE CAREFUL!)
Cook the sugar stirring gently to distribute the lemon juice throughout BUT STOP stirring once it starts to boil, place a lid over top to create steam & help any sugar crystals dissolve from the sides of the pot.
Remove the lid once you see there are no crystals left on the sides of the pot and let it boil rapidly~ don't walk away!
Once the color changes to a medium amber (watch it closely as it can go from light amber to burnt in an instant)
Carefully add the vegan butter & the room temperature plant milk & stir gently with a wooden spoon to dissolve the caramel.
Add the cornstarch with the second measure of sugar & whisk smooth as it comes to back to a boil
Once the custard boils, remove from the heat & add the vanilla extract
Allow the custard to cool slightly then pour into the prepared glasses layering with the cookie filling
Refrigerate to set then top with ganache & whipped cream & a cookie on each glass

Caramel trifle will stay fresh in the refrigerator for up to 1 week

Be sure to keep refrigerated at all times

Tried this recipe?Let us know how it was!