Mini Candy Cane Trifles
- 400mL Bulla Dollop Cream
- 150g candy canes
- 450g pre-bought sponge cake
- chocolate flakes
- mini candy canes
- Refrigerate for 30 minutes before decorating and serving.
- Lightly whip Bulla Dollop Cream until thickened slightly.
- Fold in crushed candy canes.
- Cut out rounds of sponge cake to fit serving glasses.
- Press one sponge round into the base of serving glass. Spoon in some cream mixture and top with another sponge round.
- Finish with more cream mixture and decorate with strawberries, chocolate flakes and candy canes.