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Kinder Caramel Trifle

lTrifle with lotus biscuit, kinder bueno, caramel sauce and a nice caramel mascarpone



  • 1/2 cup Sugar
  • 1/8 cup water
  • 90 ml whipping cream
  • 1/2 tsp vanilla essence
  • 250 g mascarpone cheese softened at room temp.
  • 3 tbsp cookie butter optional
  • 15 caramalised biscuit see notes
  • 3 packs kinder bueno
  • Caramel sauce



  • In a saucepan, combine the sugar and water and on low heat, simmer the mixture and stir it till the sugar is completely dissolved.
  • Once the sugar is dissolved, increase the heat to high and let it boil till the syrup turns into a deep caramel colour,make sure not to burn the syrup.
  • Take it off the heat and carefully pour in the cream whisking continuosly. Add in vanilla and mix. Let this cool.
  • In another bowl, combine the mascarpone and cookie butter.
  • Whisk in half cup of the prepared and cooled caramel sauce into the mascarpone. Refrigerate for an hour.
  • Powder the biscuits in a food processor. (Notes)
  • When ready to serve, in a small serving glass, first place the biscuits, then caramel sauce, kinder, mascarpone mixture, and then biscuits.
  • If you like you can make one more layer or just one layer.


* If you can’t find caramalised biscuits, then you can use the usual graham crackers, marie biscuit or digestive biscuit. But in this case, you have to mix the biscuits with 3-4 tbsp of melted butter or add 2 tbsp of cookie butter to the processor while crushing the biscuits.
* It is not recommended to keep this pudding for long in the refrigerator, because the wafer in the kinder bueno will get soggy. Just keep the caramel mascarpone cream mixture in the fridge and assemble the trifle when ready to serve.
* It is best to pipe the mascarpone mixture through a piping bag.
* Cut the kinder into smaller pieces and then assemble.