Layers upon layers of heavenly custard, sweet mascarpone, rich dates and mud cakes, buttery Anzac biscuits and topped off with butterscotch sauce… this dessert is a perfect table centrepiece for entertaining. Not only is it beautiful to look at, but this indulgent dessert is unbelievably delicious. If you’re a fan of buttery, caramel flavours, a sweet tooth, or simply just looking for a new dessert to wow your family and friends, this is the recipe for you! In my opinion, this sticky date Anzac cream dessert is a step up from just a regular trifle. The addition of dates brings a new complexity to both the flavour and the texture that truly makes it stand out from the crowd.
Ingredients
2 x 600g caramel mud cakes
300g packet Anzac biscuits (you’ll have some leftover)
8 medjool dates, pitted and thinly sliced, plus extra to decorate
900g tub double thick vanilla custard
2 x 250g tubs mascarpone
Butterscotch sauce
200g (1 cup, firmly packed) brown sugar
300ml thickened cream
75g butter, chopped
1 tsp vanilla extract
Method
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