, , , , , , ,

Chocolate Layer Trifle

On saturday the feeling of being quite organised was short lived – certainly a lesson to be learnt here! Having been invited out for a meal I started to look out the ingredients for my pre-planned desert. (a recipe specifically chosen according to their tastebuds!) Feeling short of time as it was, I then read words which left me in a slight state of panic “leave to soak for 12 hrs” followed by “freeze for four hours”!! Well I only had 3hrs! Solution- I could cheat, but as the comments below the recipe assured me previous cheats had turned out to be a total disaster!

Moral of the day: Before tackling a new recipe make sure you read the whole recipe-  not just the ingredients!!

So I made up my own completely different dessert….


Chocolate Layer Trifle

Madeira cake (offcuts or a good wedge of purchased cake)
Baileys 5 tablespoons (or any liqueur of your choice)
150g hulled and chopped strawberries

Break up and layer the Madeira cake along the base of the glass bowl so the bowl is evenly covered with no gaps. Pour over your liqueur and scatter the strawberries on top.


Chocolate Mousse
560ml milk
75g castor sugar
25g cornflour
25g cocoa powder
2 egg yolk
1 whole egg
150g dark chocolate melted
1/2 tsp vanilla extract
25g butter chopped

Whisk together in a bowl 50g of the sugar, egg, egg yolk and cornflour. Once combined add in 50ml of the milk.

Place in a saucepan the remaining milk, sugar and cocoa powder – whisking until hot (do not let it boil!)  Whilst whisking briskly slowly pour the hot mixture in to the bowl containing sugar and eggs. Pour the mixture back into the pan and heat until the mixture thickens, forming a mousse like texture. Remove from the heat and stir in the melted chocolate, butter and vanilla.

Leave to cool for ten minutes then spread a layer over the strawberries. (reserving two large tablespoons for later.



This can be home made as per recipe below or a tub of fresh bought custard – I personally prefer homemade.

300ml double cream
tbsp castor sugar
tsp corn flour
3 egg yolks
1tsp vanilla extract

In a small bowl whisk together the castor sugar, cornflour, egg yolks and vanilla extract.

Heat the cream in a saucepan until hot but not boiling. Whilst whisking the egg mixture pour the in hot cream then returning the mixture back into the sauce pan. Heat the mixture (stirring continuously) for a minute or until the mixture thickens. Leave to cool for ten minutes then pour on top of the chocolate mousse – the trifle will then need to be left to cool in the fridge for 30 minutes.


Creamy Topping

400ml double cream
2 tbsp caster sugar
1/2 tsp vanilla extract

Put all of the above ingredients into a bowl and using an electric whisk whisk until just starting to thicken and glossy. Don’t over whip – the cream should be pillowy not standing on tough peaks!

Spread evenly over the top of the custard.

creamy topping


Now that your cream topping is on, grate over some plain chocolate, then put a teaspoon of the reserved mousse in the middle.

trifleThen using a bamboo skewer/ cocktail stick/ sharp knife flick out the edges of the chocolate as seen below to create a firework effect (don’t clean the skewer as it will pick up some of the cream creating the white middle).

firework effects

Continue around the edge…to form this!

firework trifle

Cool in the fridge until ready to serve and enjoy!