Marks & Spencer shares recipe for Colin the Caterpillar chocolate trifle

 Posted on September 1, 2024  |  3 minutes  |  572 words  |  Larita Shotwell

Everyone loves a Colin the Caterpillar cake on their birthday.

Marks & Spencer’s iconic chocolate roll cake is a classic British treat.

But, it turns out that things could get even better with the supermarket’s latest release – a recipe for a Colin the Caterpillar trifle!

That’s right – made with slices of cake, chocolate custard, chocolate mousse and a white chocolate ganache, this sweet is maddeningly good.

M&S shared their recipe to Facebook to celebrate Colin’s 30th birthday.

It proved a hit and racked up thousands of likes.

What's your favourite birthday recipe? Tell us more in the comments section...

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Although some commenters did question whether “leftover Colin slices” were ever really a thing.

Surely, you eat the leftovers the next morning – whether hungry or not?

One person wrote: "Perhaps someone could explain what "leftover slices of Colin cake" are?"

"You should be making these for us to purchase," added another.

A third commented: "Marks you should deffo get this in for Christmas! Please!!"

If you want to make your own Colin trifle, follow the steps below:

Colin the Caterpillar Trifle

Ingredients:

  • 6 slices of Colin the Caterpillar cake
  • 500g chilled custard
  • 300g milk chocolate, broken into small pieces
  • 600ml of whipping cream
  • 300g white chocolate chunks
  • Jazzie sprinkles
  • Mini Colin faces
  • Large Colin face from the cake

Method:

  • Place two slices of Colin into a deep trifle bowl and the others around the sides.

    • For the chocolate custard:

  • Place the custard and 100g of the milk chocolate into a large saucepan over a low heat.
  • Stir gently until all the chocolate has melted, then remove from the heat.
  • Press clingfilm onto the surface of the custard to stop a skin forming, Then set aside to cool.

    • For the mousse:

  • Microwave the remaining 200g milk chocolate on a low heat, stirring occasionally to avoid burning, until melted.
  • Meanwhile, semi-whip 300ml of the whipping cream until soft peaks form.
  • Fold in the melted chocolate until fully incorporated.
  • Pour the mousse evenly into the trifle bowl over the Colin slices - depending on the size of your bowl, you may have a small amount left-over.
  • Chill the whole thing in the fridge.

    • For the white chocolate ganache:

  • Soften the white chocolate by microwaving for one minute on a medium heat.
  • Meanwhile, heat 100ml of the whipping cream in a saucepan on a low heat, until simmering, then immediately pour over the softened white chocolate chunks, and leave to stand for five minutes. Beat with a cork until the mixture is smooth and coming together.
  • If it looks tough and isn't workable, heat the mix on low in the microwave for 20 seconds at a time, beating with a fork until smooth.
  • Evenly spread over the chocolate mousse and chill for 15 minutes.
  • When the mousse has set, remove the trifle from the fridge and pour over the chocolate custard, allowing for enough room to add cream on top.
  • To decorate, beat the remaining 200ml whipping cream until fully whipped, spread evenly over the custard layer, smoothing out to the edges.
  • Top with M&S sprinkles, mini Colin faces and the large Colin face.

    • We can’t wait to try this recipe ourselves.

    We’re not even going to wait for a birthday!

    Delicious.

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