Indulge in a rich and festive Crème Egg Trifle, a layered dessert packed with chocolate cake, creamy custard, whipped cream, and chunks of chocolate crème eggs. Perfect for Easter celebrations, this decadent trifle combines smooth textures and chocolatey sweetness, creating a show-stopping dessert that everyone will love.
Prepare the Base: Cut chocolate cake into cubes and arrange them at the bottom of a trifle dish.
Add Chocolate Layer: Drizzle chocolate sauce or syrup over the cake pieces for extra moisture and flavor.
Add Custard: Pour a thick layer of prepared custard evenly over the cake layer.
Layer Crème Eggs: Chop crème eggs into pieces and scatter them over the custard.
Add Whipped Cream: Whip cream with sugar until soft peaks form and spread over the top.
Decorate: Garnish with extra chopped crème eggs, chocolate shavings, or mini chocolate eggs.
Chill and Serve: Refrigerate for at least 1–2 hours before serving to allow the layers to set.
200 g chocolate cake (cubed)
2 tbsp sugar (for whipping cream)
4–5 chocolate crème eggs (chopped)
3 tbsp chocolate sauce or syrup
300 ml prepared custard
Chocolate shavings or mini eggs (for garnish)
250 ml heavy whipping cream
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