Creme Egg Trifle

Super indulgent Creme Egg trifle with a chocolate brownie base, chocolae custard, vanilla cheesecake, Creme Eggs and whipped cream

Course Dessert

Cuisine British

Keyword Dessert

Prep Time 1

Total Time 1

Servings

Calories 1053kcal

Author thebakingexplorer

Pre-heat your oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 12" x 9" traybake tin
Melt the dark chocolate and butter in a pan on a low heat, once melted, set aside to cool for 5 minutes
In a bowl, whisk together the dark brown sugar and the eggs until frothy,
Slowly pour the melted chocolate and butter into the mixture, whilst constantly whisking
Add the plain flour and baking powder and mix in
Bake it for 35 minutes, then leave to cool completely

To make the chocolate custard, warm the custard in a pan on a low heat, then add the chocolate and stir until melted
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
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, and it can hold 3L
Then add the cooled chocolate custard
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
Add the double cream and whisk until it is very thick and holds it's shape
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
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
To decorate, whip up the double cream with the icing sugar and vanilla, and pipe or dollop it all around the edges
Add the custard in the middle, and the Creme Eggs around the edge - and some sprinkles if you like
Serve immediately, store any leftovers in the fridge and eat within 2 days

This trifle has a chocolate brownies base. You can either make the brownies from scratch, or use a box mix, or buy ready made brownies.
If you don't want to use brownies for the base you could use chocolate cake, or chocolate swiss roll.
I added milk chocolate to the custard to make it chocolatey, but you could add dark or white chocolate instead if you prefer.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.