Marks & Spencer shares recipe for Colin the Caterpillar chocolate trifle

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…


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:

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

For the chocolate custard:

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

For the mousse:

  1. Microwave the remaining 200g milk chocolate on a low heat, stirring occasionally to avoid burning, until melted.
  2. Meanwhile, semi-whip 300ml of the whipping cream until soft peaks form.
  3. Fold in the melted chocolate until fully incorporated.
  4. 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.
  5. Chill the whole thing in the fridge.

For the white chocolate ganache:

  1. Soften the white chocolate by microwaving for one minute on a medium heat.
  2. 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.
  3. 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.
  4. Evenly spread over the chocolate mousse and chill for 15 minutes.
  5. 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.
  6. To decorate, beat the remaining 200ml whipping cream until fully whipped, spread evenly over the custard layer, smoothing out to the edges.
  7. 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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