The chocolate trifle is an absolute joy of a recipe. You can use almost any chocolate cake as a base – the recipe suggests chocolate muffins, but we used chocolate swiss roll. You add chopped bananas and white chocolate buttons, and then pour over some marmalade (let down with water) in place of jelly.
The really fun part is making your own chocolate custard. I was a bit daunted by this, but it was actually really straight forward. I’ve made it three times now, and have had no curdling at all. If you can master the custard recipe, you’ll always have this on hand to make for pouring over sponge puddings, or crumbles. You can leave the chocolate out and add a little vanilla for a plainer option, too. Or, simply use any custard you have at home.
Here’s the recipe by Simon Rimmer.
*I’ve made a couple of changes – I think you can get away with half a jar of marmalade and also, I leave the custard as it is and don’t stir in the whipped cream as there’s plenty of cream on top.
- 3-4 large chocolate muffins or one large chocolate swiss roll
- Good glug of brandy optional, leave out if making for kids
- 2-3 bananas – sliced
- 75 g white chocolate buttons
- 1/2 * jar of orange marmalade – let down with 100ml hot water
- 6 egg yolks
- 125 g caster sugar
- 40 g flour
- 300 ml double cream
- 100 ml milk
- 150 g dark chocolate – chopped
- 200 ml double cream – whipped optional
- 250 ml double cream – softly whipped
- 250 g mascarpone cheese
- 1 vanilla pod – seeds scrapped
- To decorate – 100s and 1000s
- Break up the muffins or slice the chocolate swiss roll and put into a trifle bowl. Add a good glug of brandy, if using.
- Add the banana slices, chocolate buttons and then pour over the let-down marmalade.
- Custard – whisk the egg yolks and sugar and flour together.
- Bring the cream and milk to simmering point and then pour over the egg mix, a little at a time, whisking together well until smooth.
- Put the custard mixture back into the pan with the dark chocolate and stir until chocolate melts and the mixture thickens. Do this over a very low medium, stirring continuously for about 5 minutes. Transfer into a cool bowl. Cover with cling film and leave to cool completely.
- Once cool, fold in the whipped cream, if using. Pour the custard over the sponge/bananas/buttons.
- Topping – mix the cream, mascarpone and vanilla together until well combined. Pipe or spoon over the top and sprinkle with 100s and 1000s.
I hope you get to try this recipe, or any of the others from Eat the Week – I have loved them!
With thanks to Iceland Foods for commissioning this post #ad