Every now and again it is perfectly reasonable to be indulgent. A few years ago I came across a recipe for Mars Bar Trifle in a magazine and tried it for a summer BBQ. Needless to say, it was very popular.
Granted on paper it sounds like it will be sickly sweet, but the crunch of the caramel takes away the edge of all the chocolate. Since discovering I am wheat intolerant I have tried this recipe without the swiss roll base and it still works fine but I would start with a layer of the custard at the bottom to give it something to set on.
I would love to know if you try this out and what you think of it – let me know in the comments!