The ultimate Colin the Caterpillar trifle

Carefully arrange the slices of Colin cake (6 slices) in a deep glass trifle bowl, placing 2 on the bottom and 4 around the sides so you can clearly see the swirl.

For the chocolate custard, place the silky-smooth custard (1 tub) and 100g of the milk chocolate (100 g) into a large saucepan over a low heat. Stir gently until all the chocolate has melted, then remove from the heat. Press clingfilm on to the surface of the custard to stop a skin forming, then set aside to cool.

For the chocolate mousse, microwave the remaining 200g milk chocolate (200 g) on a low heat, stirring occasionally to avoid burning, until melted. Meanwhile, semi-whip 300ml of the whipping cream (1 tub) until soft peaks form. Fold in the melted milk chocolate until fully incorporated. 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. Chill.

For the white chocolate ganache, soften the white chocolate (300 g) by microwaving for 1 minute on a medium heat. Meanwhile, heat 100ml of the whipping cream (1/3 tub) in a saucepan on a low heat, until simmering, then immediately pour over the softened chocolate chunks, and leave to stand for 5 minutes. Beat with a fork until the mixture is smooth and coming together. 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. Spread evenly over the chocolate mousse. Chill for 15 minutes.

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.

To decorate, beat the remaining 200ml whipped cream (2/3 tub) until fully whipped, spread evenly over the custard layer, smoothing out to the edges. Top with jazzie sprinkles (to taste), mini Colin faces (to taste) and the large Colin face (1).