Boston Creme Trifle
Dive into indulgence with this show-stopping Boston Creme Trifle—a layered dessert masterpiece that transforms the classic Boston Cream Pie into an easy-to-assemble treat. Featuring soft, pillowy cubes of vanilla sponge cake, a velvety homemade custard infused with rich vanilla, and a luscious chocolate ganache drizzle, this trifle is the ultimate combination of creamy and decadent textures. Perfectly presented in a trifle dish, it's a crowd-pleasing centerpiece ideal for holidays, potlucks, or any special occasion. With its luxurious layers and an optional crown of freshly whipped cream, this no-bake dessert chills to perfection in the refrigerator, allowing the flavors to meld beautifully before serving. Treat yourself and your guests to a dessert that’s as gorgeous as it is irresistibly flavorful!
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Recipe Information
Ingredients
- 1 9-inch round cake Vanilla sponge cake
- 2 cups Whole milk
- 0.5 cup Granulated sugar
- 3 tablespoons Cornstarch
- 4 large Egg yolks
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter
- 1 cup Heavy cream
- 1 cup Semi-sweet chocolate chips
- 0.25 cup Powdered sugar
Instructions
Prepare the custard: In a medium saucepan, whisk together the granulated sugar and cornstarch. Gradually pour in the milk, whisking constantly to combine.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture begins to thicken and simmer—about 5–7 minutes.
In a medium bowl, whisk the egg yolks. Temper the yolks by slowly adding a ladleful of the hot milk mixture while whisking continuously. Then pour the egg mixture back into the saucepan, stirring constantly until the custard thickens further, about 2–3 minutes.
Remove the custard from the heat and stir in the vanilla extract and butter until smooth and combined. Transfer the custard to a bowl, cover with plastic wrap (pressed directly onto the surface), and chill for at least 1 hour.
Prepare the chocolate ganache: Heat the heavy cream in a small saucepan over medium heat until it just begins to steam (do not boil). Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 2–3 minutes, then stir until smooth. Set aside to cool slightly.
Slice the vanilla sponge cake into 1-inch cubes.
Assemble the trifle: In a trifle dish or large glass bowl, begin with a layer of cake cubes to cover the bottom. Spread a layer of chilled custard over the cake, then drizzle a layer of chocolate ganache on top.
Repeat the layers (cake, custard, ganache) until the dish is full, finishing with a drizzle of ganache on top.
Optionally, whip 1 cup of heavy cream with 1/4 cup of powdered sugar until soft peaks form and dollop over the top for garnish.
Refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld.
Nutrition Facts
Calories |
701 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 277 mg | 12% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 64.7 g | ||
| Protein | 9.8 g | 20% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
