Let me take you through the makings. First, we have a genoise brushed with syrup and then cubed.
I have to say I'm getting this caramel thing down. Not too long ago, I would have skipped a recipe just because it requires a caramel something. But seriously, how difficult is throwing sugar and water in a pan and staring at a candy thermometer until it reaches the required temperature?
I've never assembled a trifle before and I loved it! It's so much fun! Layering all the different components and letting them come together with just a scoop of a spoon, and you can't go wrong with presentation. Besides, anything in a bowl, or in this case, glass, and a spoon spells comfort. And it's a good way to use up leftover cake!