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!
How to make Creme Egg Trifle…
To start, I made the chocolate custard. I simply warmed some ready made custard in a pan on a low heat, then added some milk chocolate and stirred until it melted into it. Then I put it in the fridge to cool completely. 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 my trifle dish, I started with the layer of brownie pieces.
Then I poured over the chocolate custard
I made the cheesecake layer by mixing together the cream cheese, icing sugar and vanilla extract. Once it was smooth with no lumps I added the double cream and whisked until it was very thick and held it’s shape.
I piped some cheesecake mixture over the custard, then added 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 I filled in the middle and covered the creme eggs with the remaining mixture and smoothed the top.
To decorate the top I whipped up some cream and piped it around the edges, then I added custard in the middle so it looked like a fried egg!
For the final touches on the Creme Egg Trifle, I added more Creme Egg halves on top and some sprinkles.
I am so pleased with how the Creme Egg Trifle looks! I imagined this idea for a long time, and although it’s a bit messier around the sides than I wanted, I think that is the nature of trifles! This Creme Egg Trifle is such a decadent and impressive dessert for Easter, plus it’s easy to make too, especially if you use shop bought brownies.
Recommended equipment & ingredients*
|Trifle dish||Mixing bowls||Cooling rack|
|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 Cupcakes||Creme Egg Brownies||Easter Rocky Road|
Creme Egg Trifle
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
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
- 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
NB. This post is NOT in any way sponsored by Cadburys Creme Eggs, I am just a fan of their product!
If you like this, check out more of my Dessert recipes!
Or you might like more of my Easter recipes!
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