Slice Chocolate roll and place in the bottom of a straight sided dish. Soak the chocolate roll overnight in sherry - add to taste there is no set amount of cherry this part is trial and error. Thinly slice mars bars and melt in a saucepan over a low flame with the milk. Don't let it boil. Keep stirring. When melted, pour evenly over the chocolate roll covering all of it and allow to go cold. Make up the custard. It needs to be a thick set. When cold, pour over the base so far. Whip the cream until fairly thick and floppy, but not stiff. Pour this over the custard. Decorate with any confectionary to hand eg sliced up mars bars, minstrels, grated chocolate, smarties etc . Sit back admire and pig out.
A really trashy but yummy dessert.
- 1 large chocolate swiss roll
- ⅘ pint custard
- 1 tub heavy cream (large tub)
- 5 tablespoons whole milk
- 5 mars bars (normal sized)
- sherry (to taste)
Chocolate Mars Bar Trifle is a community recipe submitted by regbird and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.