Recipe adapted from taste.com.au

Chocolate Easter trifle recipe



prep time

3h 45m

cook time


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Grab the biggest spoon you have to reach the layers of this heavenly chocolate Easter trifle.

15 Ingredients

9 Method Steps

    Step 1
    Preheat oven to 160C/140C fan forced. Draw an 18cm disc on a sheet of baking paper. Place ink side down on baking tray.
    Step 2
    Use electric beaters to whisk egg white and cream of tartar in a clean, dry bowl until firm peaks form. Gradually add sugar, 1 tablespoonful at a time, until sugar dissolves and mixture is thick and glossy. Gently fold in almond meal. Evenly spread meringue mixture over disc on paper. Sprinkle with slivered almonds. Bake for 20 minutes or until meringue is crisp to touch. Turn oven off and leave meringue in the oven, with door ajar, to cool completely.
    Step 3
    Place cake pieces in base of a 20cm (base measurement) 3L (12-cup) glass trifle or serving dish. Combine caramel sauce and 2 tsp water in a bowl. Drizzle over the cake layer then set aside.
    Step 4
    Melt dark chocolate and butter in a heatproof bowl over a saucepan of simmering water (make sure bowl doesn’t touch the water). Set aside for 5 minutes to cool slightly.
    Step 5
    Separate eggs, placing egg white in a dry, clean bowl. Use clean electric beaters to whisk egg white until soft peaks form. Use a metal spoon to stir egg yolk into chocolate mixture. Don’t overmix or the chocolate will harden and set. Fold the egg white, in batches, into the chocolate mixture.
    Step 6
    Use clean electric beaters to beat cream in a bowl until soft peaks form. Gently fold half of the cream into chocolate mixture until almost combined.
    Step 7
    Place chocolate mousse and remaining whipped cream into separate piping bags, both fitted with 1.5cm round piping nozzles.
    Step 8
    Pipe half of the mousse over cake layer. Carefully place meringue disc on top, trimming to fit, if necessary. Arrange chocolate rolls and caramel-filled eggs around outside edge of bowl, placing any remaining rolls in the centre. Pipe over half of the cream, followed by the remaining chocolate mousse.
    Step 9
    Pipe remaining cream on top and decorate with speckled eggs and broken hollow eggs. Place in the fridge for at least 3 hours to set. Drizzle with the extra caramel sauce to serve.

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