Ingredients
For the caramel shards
100g/3½oz caster sugar
For the trifle
100g/3½oz rolled oats
50g/2oz caster sugar
50ml/2fl oz runny honey
150ml/5fl oz double cream, whipped
150ml/5fl oz mascarpone
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the caramel, lay a sheet of non-stick paper over a cool surface. Heat the caster sugar in a frying pan. When the sugar turns to a hazelnut-coloured caramel liquid, pour long lines of the mixture over the paper. Leave to cool for a few minutes until brittle.
3. To make the trifle, mix together the oats and sugar and pour onto a baking tray.
Bake for 7 minutes in the oven.
4. To serve, layer a tall dessert glass with the toasted oats, honey, whipped cream and mascarpone. Repeat this layering process two more times. Garnish with the long caramel shards spiking out of the trifle.
