Aaah! time flies when you are having fun. This post marks my 100th! Woo hoo! I am grateful to one and all who supported me with this blog. I am giddy that I actually kept up with this blog and have made it this far! Blogging has become very important to me over the past few years. 

  
The journey has been a little frustrating too at times. Oftentimes, i felt that i am miserably obsessed with the blog stats. I used to (i still 😆) keep checking how many clicks and views are there for each post, if my posts are being gawked, or spotted or retweeted or pinned etc etc. Its wierd, funny and pathetic. 

  
Other than these, i also have to worry if the natural light in my living room would fade before i finish my photo shoot, if my recipes would taste good. I swear…there were a huge number of recipe failures, resulting in waste of my time, energy, ingredients and so on. I used to go mad, but thankGod! I have a very understanding and supportive husband.   
But even then, maybe because i love cooking and my blog sooo much, i become very excited to try out new stuff till i get the desired satisfying result and till i see the look of enjoyment on someone’s face when they try the food i made. And most importantly, i looooove to read the feedback of each and everyone who try my recipes from the blog. Good feedback makes my day and the not-so-good ones makes me a little sad but makes me wanna improve. 

  When i realized that I was getting to the 100th post, i was not sure what i will make for it. Then i saw a nice chocolate pudding recipe with kinder chocolate in instagram and on the same day i got biscoff’s very famous Lotus cookie butter from the supermarket here. So i thought why not combine my favorite lotus biscuit, kinder bueno, caramel sauce and a nice caramel mascarpone and make a trifle. To make it more special, i decided to shoot a video tutorial. So after the planning and the hard work, here is the recipe and video of kinder caramel trifle. Hope you guys like it. 

  
Makes 5 

Ingredients:

• 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

NOTES:

✔️ 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. 

Method:

1. In a saucepan, combine the sugar and water and on low heat, simmer the mixture and stir it till the sugar is completely dissolved. 
2. 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.  
3. Take it off the heat and carefully pour in the cream whisking continuosly. Add in vanilla and mix. Let this cool. 
4. In another bowl, combine the mascarpone and cookie butter. 
5. Whisk in half cup of the prepared and cooled caramel sauce into the mascarpone. Refrigerate for an hour. 
6. Powder the biscuits in a food processor. (Notes)
7. When ready to serve, in a small serving glass, first place the biscuits, then caramel sauce, kinder, mascarpone mixture, and then biscuits.
8. If you like you can make one more layer or just one layer. 

Kinder Caramel Trifle

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

Print Recipe Pin Recipe

Ingredients

  

INGREDIENTS

• 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

Instructions

 

DIRECTIONS

• 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.

Notes

NOTES:
* 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.