INGREDIENTS
Chocolate Layer
• 1 x 385 g Clover full-cream condensed milk
• 1 empty tin filled with boiling water
• 100 ml cocoa powder
• 75 ml boiling water
• 25 ml gelatine powder
• 50 ml cold water
• 250 g mascarpone
Toffee Layer
• 25 ml gelatin powder
• 50 ml cold water
• 1 litre Clover classic custard
• 2 x 64 g packets Wilson’s Cream Caramels
• 2 ml salt
• 1 teaspoon (5 ml) caramel essence
• 1 cup (250 ml) Clover cream, whipped
Vanilla Layer
• 1 litre Clover classic custard
• 50 ml cold water
• 25 ml gelatin powder
• 2 ml salt
• 1 cup (250 ml) Clover cream, whipped
Method
Chocolate Layer
1. Mix the condensed milk and boiling water in a saucepan. Dissolve the cocoa powder in boiling water and add to the condensed milk mixture. Boil for 2 minutes. Sprinkle the gelatin over cold water and add to the cocoa milk mixture. Leave to cool. Add the mascarpone and pour through a sieve. Leave to cool, but stir frequently to prevent a skin forming. When cold, pour into a 26 cm ring mould. Place in the freezer for a few minutes and then in the refrigerator. Prepare next layer.
Toffee Layer
2. Sprinkle gelatin over cold water. Bring half the custard and toffees to boiling point in a heavy-based saucepan and add gelatin mixture and salt. Add remaining custard and stir well. Add caramel essence. Leave to cool. Add the whipped cream and pour onto the chocolate layer. Place in freezer for a few minutes and then in the refrigerator. Prepare last layer.
Vanilla Layer
3. Prepare exactly the same as toffee layer. Once the layer is poured onto the toffee layer, leave in refrigerator overnight to set. Serve in slices with extra whipped cream.