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Creme egg trifle recipe
Creme egg trifle recipe
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Prep Time:
20 minutes
Cook Time:
Total Time:
20 minutes
Make a show-stopping creme egg trifle with only 6 bought ingredients for Easter lunch. Mango mousse adds fresh flavor to rich chocolate layers. Assemble in 20 minutes and chill for best results. Perfect make-ahead dessert for easy Easter entertaining.
Ingredients:
  • 250g pkt Mini Choc Sponge Rolls
  • 375ml (1 1/2 cups) milk
  • 185g pkt Temptations Chocolate Mousse mix
  • 400g pkt Ultimate 40% Chocolate Chips Cookies
  • 600ml ctn thickened cream
  • 170g ctn Wicked Sister High Protein Mango Pudding (see note)
Instructions:
  • Cut each sponge roll into four equal pieces and place them in a single layer at the bottom of a 3.5L (14 cup) glass serving bowl.
  • Beat the milk and chocolate mousse mix together in a bowl using electric beaters according to packet instructions. Spoon the mixture on top of the sponge roll layer and gently smooth the surface.
  • Crush the cookies in batches in a sealable plastic bag using a rolling pin. Sprinkle the crushed cookies over the mousse layer. Chill the bowl in the fridge for 6 hours to set.
  • Beat the cream with electric beaters until stiff peaks form. Spoon the whipped cream into a piping bag fitted with a 1.5cm fluted nozzle. Pipe peaks around the inside edge of the bowl to make 3 rows, leaving a circle in the center.
  • Spoon the mango pudding into the center circle with precision and elegance for a beautiful presentation.

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