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A delicious Creme Egg trifle with chocolate custard, orange custard, chocolate sponges, Creme Eggs, whipped cream and more…!
We are fully into the swing of Easter bakes now we are the middle of March, pancake day has happened… and Easter chocolates are all you can basically see in the supermarkets. I love it, and I am always in the mood to post a new and delicious Easter themed recipe for you all.
This time, it’s my Creme Egg trifle. This is one of those bakes that has been requested over and over throughout the years, and I will admit… I’ve just never got round to it. It’s not that I didn’t want to, but I had so many delicious Creme Egg bakes I didn’t want to do too many!
Creme egg recipes
My creme egg stuffed cookies are without a doubt one of my favourite easter recipes I have ever posted – but this one really is quite close to taking that crown. Just look at it! Layers and layers of utterly delicious bits and bobs that I just adore. YUM.
There are various recipes for a creme egg trifle around, as well as one being sold in shops sometimes – but I just wanted to post a recipe for a creme egg trifle that was essentially my dream combination of ingredients, and here you have it. Yes, it’s sweet, but it’s a chocolate trifle.
Shop brought ingredients
As I posted my lemon trifle recipe recently, I didn’t really want to post one that was too similar and therefore a bit pointless. This one has a mainly chocolate base, with no jelly – but it is still SO good. I started the recipe off with chocolate Swiss roll, which was ready made from the supermarket, but you can of course make your own.
Every now and again I will get a comment insulting me for using shop bought ingredients that are ready made; and I just don’t understand why. I write my recipes for others, some who have absolutely no baking skill whatsoever, some that have little time, some that don’t have a massive budget and so on… and sometimes, it’s just easier.
I used a shop bought chocolate Swiss roll because it’s insanely easy to just slice into the pieces you want, and then crack on. I also used shop bought custard (don’t sue me), because again, it’s easier. This dessert is meant to be able to be thrown together and then left until required for eating.
If you wanted to make your own sponge, go for it! You could use a layer of sponge from my basic chocolate cake, and just put the whole thing into the trifle bowl. And for the custard, I used the long-life cartons you can buy. I used double the normal amount of custard as I wanted the two different flavours and colours.
In my Creme Egg trifle, I used some dark chocolate to melt into one batch of custard so it had a different flavour, and used some orange food colouring in the second. You can of course flavour this custard too, but I didn’t bother as I liked it as vanilla. A trifle is all about you doing what you want!
Obviously I had to include some Creme Eggs, because that is the entire point of the trifle (I mean, if you don’t want to include them you don’t have to), but I fear that may miss the point aha! And I used some whipped cream. I split my whipped cream slightly by having a majority as normal vanilla whipped cream, and then coloured some orange for the decoration on the top.
As I have said before though, you do what you want with your creme egg trifle, and enjoy it! It’s delicious, it’s easy, and it’s always a crowd pleaser. Enjoy! x
Creme Egg Trifle!
- 150 g dark chocolate
- 500 ml ready made custard
- 500 ml ready made custard
- 1 tsp orange food colouring
- 450 ml double cream
- 2 tbsp icing sugar
- 1 tsp vanilla extract
Orange Whipped Cream
- 150 ml double cream
- 1 tbsp icing sugar
- 1/2 tsp orange food colouring
- 6-12 large Creme Eggs
- 1 or 2 jumbo chocolate swiss roll (300-600g)
- Add one batch of the ready made custard to a pan, and add the dark chocolate.
- Melt on a low heat until the chocolate chips have melted, leave this to cool.
- Add the other batch of custard to a bowl, and colour this orange.
- Add the first batch of double cream to a bowl, add the icing sugar, and whisk to soft peaks.
- Add the smaller batch of double cream to another bowl, add the icing sugar and food colouring, and whisk to soft peaks.
- Slice your chocolate swiss roll into 1-2cm size slices.
- Start building your trifle - I put the slices of the swiss roll around the edge of the trifle bowl at the bottom, and a few on the bottom as well.
- Pour over the chocolate custard and spread.
- Add in halves of Creme Eggs and push them into the sides of the bowl, and add 1/2 of the white whipped cream.
- Add another layer of chocolate Swiss roll slices on top of the cream.
- Pour over the orange coloured custard.
- Pipe on the rest of the white whipped cream around the edges of the bowl, and add the orange coloured cream to the middle.
- Leave it to set a bit in the fridge so the custard isn't as runny. Enjoy!
- This is best served fresh, but can last 3 days in the fridge.
- As the blog post says, do what you want! You can make your own custard, make your own cake, etc. Enjoy it!
- Quantities for this recipe are complete estimates as it entirely depends on your trifle bowl!
- I recommend using this trifle bowl!
- I use this orange food colouring.
- I use this vanilla extract.
- I use this dark chocolate.
Find my other recipes on my Recipes Page!
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