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Creme Egg Trifle

Servings 10

Ingredients

For the brownies - or use shop bought!

  • 350 g Dark chocolate
  • 250 g Butter or baking spread
  • 250 g Dark brown sugar
  • 3 Eggs large
  • 120 g Plain flour
  • 1 tsp Baking powder

For the chocolate custard

  • 900 g Ready made custard
  • 150 g Milk chocolate

For the cheesecake

  • 750 g Full fat cream cheese
  • 125 g Icing sugar
  • 300 ml Double cream
  • 2 tsp Vanilla extract
  • 6 Cadbury's Creme Eggs cut in half

For the decoration

  • 100 g Ready made custard
  • 4 Cadbury's Creme Eggs cut in half
  • 300ml Double cream
  • 1 tsp Vanilla extract
  • 1 tbsp Icing sugar
  • Sprinkles optional

Instructions

If you are making the brownies from scratch:

  1. Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin

  2. Melt the dark chocolate and butter in a pan on a low heat, once melted, set aside to cool for 5 minutes

  3. In a bowl, whisk together the dark brown sugar and the eggs until frothy,

  4. Slowly pour the melted chocolate and butter into the mixture, whilst constantly whisking

  5. Add the plain flour and baking powder and mix in

  6. Bake it for 35 minutes, then leave to cool completely

If using shop bought brownies:

  1. To make the chocolate custard, warm the custard in a pan on a low heat, then add the chocolate and stir until melted

  2. Pour the chocolate into a bowl, cover with cling film and make sure the cling film touches the top of the custard to prevent a skin from forming. Then put in the fridge to cool completely

  3. Start layering your trifle with a layer of brownies at the bottom of a trifle dish - the dish I used is 12cm deep and 20cm diameter

  4. Then add the cooled chocolate custard

  5. For the cheesecake layer use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps

  6. Add the double cream and whisk until it is very thick and holds it's shape

  7. Pipe or spoon a thin layer of the cheesecake over the custard, you need to do this so the Creme Eggs have something to 'sit' on - otherwise they will sink into the custard layer

  8. Add the Creme Egg halves around the sides, then cover them with the rest of the cheesecake mixture and smooth it over the top, then put it in the fridge overnight, or for at least 4 hours, to set

  9. To decorate, whip up the double cream with the icing sugar and vanilla, and pipe or dollop it all around the edges

  10. Add the custard in the middle, and the Creme Eggs around the edge - and some sprinkles if you like

  11. Serve immediately, store any leftovers in the fridge and eat within 2 days