Creme Egg Trifle

Feast your eyes on this epic Creme Egg Trifle! It's made up of a layer of chocolate brownies, then chocolate custard, then vanilla cheesecake with Creme Egg halves, then I've topped it with whipped cream and custard (to look like a fried egg) and of course more Creme Eggs on top! This is the ultimate Easter dessert to impress your friends and family, and best of all it's easy to make. If you use shop bought brownies then there is no baking involved at all!

Ingredient Tips & Equipment Information

• 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.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Creme Egg Trifle

To start, make the chocolate custard. Warm some ready made custard in a pan on a low heat, then add some milk chocolate and stir until it melts into it. Then put it in the fridge to cool completely with cling film over it. If you can easily find ready made chocolate custard then you could use that instead to skip this step.

I made homemade brownies for the brownie layer, but you can of course use shop bought if it's easier. In a trifle dish, start with the layer of brownie pieces.

Then pour over the chocolate custard. Make the cheesecake layer by mixing together the cream cheese, icing sugar and vanilla extract. Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it’s shape.

Pipe some cheesecake mixture over the custard, then add the creme egg halves around the sides. (I found adding the Creme Eggs directly on the custard didn't work as they sank into it, so a layer of cheesecake beneath them keeps them in place.) Then fill in the middle and cover the creme eggs with the remaining mixture and smooth the top. To decorate the top, pipe whipped cream around the edges, then add yellow custard in the middle so it looks like an egg!

What size dish do you need for this trifle?

The dish I used is 5" high and 8" wide and it holds 3 litres of liquid. The exact dish I have is from Amazon, but it isn't available on there anymore. However there are lots of other similar options, check the recommended ingredients and equipment section below for a link.

How long does the trifle last for and how should it be stored?

This trifle should be stored in the fridge and it will last 2-3 days.

Can this trifle be made gluten free?

Yes, to make this trifle gluten free you can replace the plain flour in the homemade brownies with a gluten free plain flour blend. Or if you're using shop bought brownies, purchase a gluten free brand. I would also recommend that you check the labels of everything you use if you're serving this to anyone with an allergy or intolerance.

How do you cut Creme Eggs in half?

The best way to do this is to use a large sharp knife, find the seal where the two halves of egg have been stuck together (sometimes there is a slight crack that can start of your cut), and saw the knife through the chocolate. Move the egg around and saw along the seal in a few places. Try not to just push down, as this can crack the chocolate. It is very likely that you won’t get perfect halves for all of your eggs, but you can still use them as the cheesecake and cream will hold the halves together – or just eat them!! I have found that the Mini Creme Eggs are much easier to cut and very rarely crack.

More tips for making the Creme Egg Trifle:

• You could also make this trifle in individual serving glasses if you prefer.
• You could colour the custard on top orange for extra creme egg vibes!

Troubleshooting

If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

Recommended equipment & ingredients*

• Trifle dish
• Mixing bowls
• Kitchen scales
• Electric hand mixer
• Piping bags
• Wilton 8B Piping nozzle
• Creme Eggs

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

More Creme Egg recipes...

Creme Egg Trifle

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

5 from 6 votes

Print Pin Rate

Course: Dessert

Cuisine: British

Keyword: Dessert

Prep Time: 1 hour hour

Total Time: 1 hour hour

Servings: 12

Author: thebakingexplorer

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

Metric - US Customary

Instructions

If you are making the brownies from scratch:

• 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
  

If using shop bought brownies:

• 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

Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

Notes

• 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.

Nutrition

Calories: 1053kcal | Carbohydrates: 79g | Protein: 13g | Fat: 78g | Saturated Fat: 46g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 266mg | Sodium: 504mg | Potassium: 601mg | Fiber: 4g | Sugar: 51g | Vitamin A: 2317IU | Vitamin C: 1mg | Calcium: 284mg | Iron: 5mg

If you like this, check out more of my Dessert recipes!

Or you might like more of my Easter recipes!

NB. This post is NOT in any way sponsored by Cadburys Creme Eggs, I am just a fan of their product!