Add sugar, vanilla essence and 1 cup fresh cream to a bowl.
Whip until light and foamy. Keep aside until needed.
Melt chocolate nibs with 1/2 cup fresh cream in the microwave stirring every 15 seconds to avoid burning the chocolate.
Stir to blend. Keep aside until needed.
Beat caramel pudding with 2 cups milk + 1/2 cup fresh cream until smooth and creamy. Keep aside until needed.
Pour 1/2 cup milk into a bowl. Dip tennis biscuits into the milk and layer the bottom of a ceramic or glass dish or do individual servings.
Spread caramel pudding over the tennis biscuit layer.
Do another layer of tennis biscuits. (Do not forget to dip tennis biscuits into the milk)Lastly do another layer of pudding.
Generously spread the ganache over the caramel pudding.
Spoon over the whipped chantilly cream.
Sprinkle chocolate nibs over cream and finally do a good dusting of cocoa powder over the nibs.
Creatively finish off your trifle with swirls etc.
Keep in fridge for minimum 2 hours to set.
