12 Mars bars, frozen
1 store-bought (or homemade) chocolate sponge cake
½ cup espresso
250g milk chocolate, melted
500ml whipped cream
1 Mars bar, chopped, to garnish
Icing sugar for dusting
Mint leaves, to garnish
In a food processor, blitz the frozen Mars bars until they form a crumb consistency. This may need to be done in a few batches. Sprinkle about half a cup into the bottom of a trifle bowl.
Tear the sponge into large pieces and place about ⅓ on top of the Mars bar crumbs in the trifle bowl, then pour over half the espresso and half the Kahlua. Drizzle over about a tablespoon of the melted chocolate, followed by another half cup of the Mars bar crumbs, then add ⅓ of the whipped cream. Repeat the process until all ingredients are used.
Garnish with mint leaves, chopped Mars bar, and a dusting of icing sugar.