Wreath Trifle


  • 1 x Cottage Bakery chocolate rolls, halved lengthways and cut into 1cm thick slices
  • 1 x 400ml double cream
  • 50g Maltesers
  • 200g strawberries
  • 1 tbsp Icing sugar


  1. Cut the cake in half lengthways

  2. Cut into 8 slices

  3. Lay in an overlapping ring on a plate

  4. Whip cream to soft peaks

  5. Pile into the middle of the ring of cake

  6. Decorate with strawberries and Maltesers

  7. Dust with icing sugar