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Mini Egg Trifle

This Mini Egg Trifle has layers of chocolate Swiss roll, double cream and custard, with plenty of hidden Mini Eggs. 
Prep Time30 minutes
Putting it All Together30 minutes
Total Time1 hour
Course: Dessert
Cuisine: Trifle
Keyword: Cream, Custard, Mini Egg, Trifle
Servings: 12 Servings
Author: Sarah Mark

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.