Based on appearances alone, it’s the trifle that takes centre stage at any dinner table. The infinite layers of cream, colourful fruit and sponge cake pieces are impossible to not marvel and obsess over, making it a popular choice for dessert. Dig in your spoon, all the way down to the bottom of the bowl to get every single layer, take your first bite, and the booze hits. Although the addition of liqueur can be very appealing for adults, it’s not always the same story for the little ones. Here’s a trifle recipe that everybody can enjoy, booze-free but no less divine.
Ingredients
(Feeds 8-10 people)
For the cookie dough
– 350 grams of Lewis Road Creamery unsalted butter, softened
– 350 grams of soft brown sugar
– 1 tbsp. of vanilla extract
– 300 g crushed digestive biscuits
– 1½ tsp. of salt
– 80mL of Lewis Road Creamery Organic Homogenised milk
– 250 grams of good quality mini chocolate chips
For the whipped cream
– 175 grams of good quality mini chocolate chips, plus more for topping
– 350 mL of Lewis Road Creamery Premium Double Cream, whipped
– 8 chocolate chip cookies from our recipe, or Moustache, plus more for topping
For the chocolate pudding
– 300 grams of Whittaker’s 72% Dark Ghana chocolate, roughly chopped
– 3 eggs, room temperature
– 60 grams of caster sugar
– 1 tbsp. of dutch-processed cocoa powder, sifted
– 300mL of Lewis Road Creamery Premium Double Cream
Method
1) Start off with making your chocolate pudding by melting your chocolate in a heatproof bowl over simmering hot water (don’t let the bowl touch the water). Once the chocolate is melted, let it cool.
2) As it’s cooling, take a separate bowl and beat together the eggs and sugar with an electric mixer for 5 minutes or until mixture is pale, thick and doubled in volume. Fold in cocoa powder and cooled chocolate until combined.
3) In a separate bowl, whip the double cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Set aside as you make the other components for the trifle.
4) In a large bowl, beat the butter, brown sugar, and vanilla with an electric mixer until light and fluffy. Fold in the digestives biscuits, salt, and milk, then incorporate the chocolate chips. Crumble it up and pour a third of the mixture into the bottom of a trifle dish to act as the base.
5) Make the whipped cream layer by mixing the chocolate chips and whipped cream. Pour ⅓ of the mixture on top of the cookie dough in the trifle dish and top the whipped cream layer with a layer of chocolate chip cookies. You can make our delicious chocolate chip cookie recipe, but any cookies will do just fine.
6) Take your cooled pudding mixture and pour ⅓ of it on top of the layer of chocolate chip cookies.
7) Repeat layers until you’ve reached the top of the dish.
8) Cover the entire trifle with remaining whipped cream. Refrigerate for at least 2 hours, to soften the cookie layers as the cream and pudding seeps its way through. Finish it with a sprinkle of chocolate chips and crumbled cookie pieces before serving.
Enjoy!
