Mini Milo Trifles - The Sweet Rebellion
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Mini Milo Trifles

There is something about layered desserts that looks so striking. Having several layers in one dessert means a different combination of flavours and textures in every bite! These Mini Milo Trifles consist of layers of crunchy biscuit, chocolate ganache, soft condensed milk jelly, malty Milo custard and a swirl of whipped cream to finish.

Although each layer is easy to make, this dessert does require some planning as the layers need to cool and set in time before adding the next layer.  Your patience will however be rewarded when you see the resulting mini trifles, just begging to be tasted!

P.S. Milo fans – try this decadent cake!

(Makes 12 individual trifles)

Milo Crumble:
200g chocolate biscuits eg Romany Creams
125ml Milo
80g butter, melted

Chocolate Ganache:
200g milk chocolate
100ml cream

Condensed milk jelly:
250ml cream
200ml milk
10ml gelatin
30ml water
100ml condensed milk

Milo custard:
60ml sugar
15ml cocoa powder
75ml Milo
pinch of salt
125ml hot water
50g chocolate, chopped
250ml cream
250ml milk
75ml cornstarch mixed with 60ml milk

150ml cream
30ml condensed milk
a dash of cream liqueur (optional)

extra Milo, for decorating


  • Start by making the condensed milk jelly. Sprinkle the gelatine over the water and leave to sponge for a few minutes.
  • Heat the cream and milk together in a small saucepan until just starting to boil. Remove from the heat and add the sponged gelatine and condensed milk. Stir until smooth.
  • Cover the surface of the mixture with clingfilm and leave to cool to room temperature, then refrigerate for 1 hour. Do not allow the mixture to set!
  • Crush the biscuits into fine crumbs in a food processor or with a rolling pin. Stir in the Milo and melted butter. Divide the crumble mixture between 12 glasses or glass jars (about 150ml-200ml in volume) and press down with a spoon. Refrigerate until set.
  • Next make the ganache. Place the cream and chocolate in a heatproof bowl and heat over a pan of simmering water. Stir until smooth and uniform. Alternatively use a microwave and heat at 30 seconds intervals, stirring inbetween. Spoon or pipe an equal amount of chocolate ganache over the crumble layers and refrigerate again.
  • Check the condensed milk jelly -it should be cold so as not to melt the ganache layer, but not yet set. Divide the condensed milk jelly mixture between the 12 jars, pouring it gently over the ganache layer. Refrigerate until set, about 1-2 hours.
  • Next make the Milo pudding. Combine the sugar, cocoa, Milo, salt and hot water in a saucepan. Stir to dissolve, then bring to a boil over medium heat. Reduce the heat to low, then stir in the chocolate, cream, and milk. Stir until the chocolate has melted, then add the cornstarch mixture. Bring back to a gentle boil over low heat. Cook for 3 – 5 minutes, stirring constantly until the mixture has thickened to a custard consistency. Strain the custard into a heatproof jug and cover the surface with clingfilm. Leave to cool to room temperature, then refrigerate for about 1 hour.
  • Pour or pipe a layer of cooled Milo custard over the condensed milk jelly. Refrigerate until set.
  • Whip the cream and condensed milk together until you have stiff peaks. Stir in a dash of liqueur if desired. Pipe a swirl of cream on top of each trifle and refrigerate until ready to serve. Just before serving sprinkle a little Milo over each trifle.


  • Nina Saacks
    Posted at 18:55h, 06 July Reply

    These look amazing!!! Definitely going to give them a bash when I’ve got some time on my hands 😁

    • Astrid
      Posted at 15:22h, 09 July Reply

      Yay! Please let me know how they turn out 🙂

  • Fathima Kadir
    Posted at 17:45h, 02 August Reply

    Thank you so much for this, i wanted to kmow if the samw recipe can be made into one large layered dessert? Thank you again! 💖

    • Astrid
      Posted at 14:39h, 13 August Reply

      Hi Fathima. Yes absolutely! The setting time would be longer though. Enjoy!

  • sam
    Posted at 20:42h, 13 April Reply

    Hi there, LOVE you instagram and all your recipes! Is there anyway to make this without gelatin?

    • Astrid
      Posted at 13:29h, 25 April Reply

      Hi Sam. Thank you for the kind words :). The condensed milk jelly is almost like a panna cotta consistency. YOu could alternatively thicken the mixture with cornflour, and get a more custard-like texture. I would estimate about 60ml cornflour dissolved in a little water and added to the milk and cream before heating. Hope that helps!

  • Zaheera Paruk
    Posted at 14:06h, 03 May Reply

    Does one have to use the gelatin sheets or can the crystals be used? Would you apply the same method then

  • Astrid
    Posted at 15:09h, 05 May Reply

    Hi Zaheera! You can use powdered gelatine or gelatine sheets. The sheets need to be soaked in water and squeezed to remove excess water before adding to the mixture, , the powder must be bloomed in a small amount water then added to the hot mixture.

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