This Mini Egg Trifle has layers of chocolate Swiss roll, double cream and custard, with plenty of hidden Mini Eggs.
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Easter Bakes
I love baking at Easter, it is just so much fun experimenting with all the different types and flavours of eggs. I have such a variety of Easter recipes on my blog from Easter Brownies to my Giant Easter Cookie and more specific bakes like my Mini Egg Cheesecake and Creme Egg Ice Cream. However, one recipe I don’t have is an Easter trifle and, so here we are, my Mini Egg Trifle.
Chocolate Base
So traditionally in a Trifle, the base is made of ladyfingers and jelly. I went in a different direction with this, mainly because I don’t think chocolate jelly is a thing.
I used a chocolate Swiss roll in the base of this Mini Egg trifle. Chocolate because of the chocolate in Mini Eggs. I cut the Swiss roll into thick slices and placed them around the outside of my trifle bowl and then placed some in the middle until the entire base was covered.
I never used jelly in the base because I just couldn’t think of one that would taste nice paired with chocolate Mini Eggs.
Related Recipes
Double Cream
For the cream part of the trifle, it must be double cream that you use. Elmlea would also work perfectly.
It is best to do this using a balloon whisk attachment on a stand mixer or using a handheld mixer. The double cream should hold its own shape and shouldn’t fold back into itself.
Custard
When it came to the custard, I struggled to decide where to make it chocolate custard or not. In the end I decided not to, simply because I prefer good, old vanilla custard.
I used a ready-made custard for this recipe for ease. You could easily make the ready-made custard chocolate if you prefer. Just head down to the alternatives section below for the method.
Trifle Bowl
There are so many different-sized trifle bowls out there. The one I used was this trifle bowl from Next.
If you have a larger trifle bowl then you will find that the recipe doesn’t fit the bowl, and if your trifle bowl is smaller then you might find you have too many ingredients.
If you have too many ingredients you could make individual mini trifles, in GU pots or Highball glasses.
Alternatives
To make the custard chocolate flavoured put the custard into a saucepan or heatproof bowl. Add in the amount of chocolate and melt on a low heat (in the saucepan) or in 20-second bursts in the microwave. Remember to stir it to ensure it doesn’t burn until the chocolate is completely melted into the custard and you have chocolate custard.
You could also use Chocolate Orange Mini Eggs in this recipe. Use a chocolate orange Swiss Roll or add an orange jelly to the base.
Equipment
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Mini Egg Trifle
Ingredients
For the Trifle
- 1 Jumbo Chocolate Swiss Roll
- 600 ml Double Cream
- 500 g Ready to Serve Custard
- 270 g Mini Eggs
Instructions
To Make the Mini Egg Trifle
- Whisk the double cream in a large bowl until it holds its own shape. Leave to one side.
- Slice the Jumbo Chocolate Swiss Roll into 1cm slices and place around the side of the trifle bowl. Fill the bottom of your trifle bowl with the swiss roll too.
- Sprinkle over a handful of Mini Eggs.
- Pour over half of the custard.
- Spread over half of the double cream and sprinkle over another handful of Mini Eggs.
- Repeat, by spreading the remaining custard over the top of the double cream and finally spread the remaining cream over the top.
- Finish, by decorating the top of the trifle with the Mini Eggs and some sprinkles.
Notes
- This Mini Egg Trifle will last up to three days in the fridge.
- The Mini Eggs do start to lose their colour when they come into contact with the double cream. They will still be perfectly fine to eat, but if you are making in advance, it might be worth sprinkling over the remaining Mini Eggs before serving.