If you are looking for an impressive holiday dessert that is easy to make, then you will love this brownie trifle recipe! Layers of fudgy cardamom scented brownies, eggless vanilla custard (pudding), fresh orange slices, tutti fruits bits & orange zest whipped cream- each bite is chocolatey, citrusy & creamy!
Originally, when I was planning my holiday dessert, I hadn't thought of oranges in this trifle. However, I went to the market last week and saw that the winter citrus ia flooding the markets already, so I was tempted to combine the classic chocolate & orange flavors in this recipe. Turned out tp be a good decision!
It is rich, chocolatey and the citrus adds such a wonderful brightness to it. You will taste the balmy scent to cardamom too. This brownie trifle seemed perfect for our holiday dessert!
Brownie Trifle with Vanilla Custard (Pudding)
Trifle is originally a British dessert made traditionally with layers of sponge cake, jelly/jello, custard, fruits and heavy cream. It is one of the most beautiful and festive desserts which looks absolutely fancy on the tables and with a little planning, can be really easy to put together too!
About My Recipe
Here are the few notes about my recipe
- I used boxed brownie mix and simply added ground cardamom to it. You could do the same or bake your favorite brownie recipe. I have an eggless brownie recipe in this post if eggs are a concern.
- Using custard powder, I made super quick vanilla custard that takes less than 10 minutes to make. Again you could use the pudding mix from store and whichever flavor you like.
- I simply went with navel oranges, however you could use mandarins or blood oranges.
- I happened to find tutti fruiti with candied orange peel and it worked beautifully in my recipe.
Why You will Love this Recipe?
- Perfect Make ahead recipe - You can make brownies, custard and whipped cream a day ahead. Just layer when you want to serve.
- Super Easy & Quick to Make- Thanks to shortcut ingredients! Boxed brownie mix and custard powder make it such a easy and quick recipe. Brownies took about 40-42 minutes to bake in the oven and meanwhile, I prepped the custard and whipped the cream. I had all the components ready in under an hour for next day!
- Looks Fancy
- Crowd Pleaser- From kids to grown ups- everyone will love it!
- Pre Portioned Servings - I am a huge fan of individual desserts that the guests can help themselves to. I could make 6 small servings with this recipe.
Jump to:
Ingredients
- Brownies- I love using Ghirardelli brownie mixes. They taste divine! You may use any brand of brownie mix that you prefer.
- Custard - My favorite custard powder to use is by Brown & Polson. I prepare a warm custard and chill it slightly. Its the vanilla custard that I grew up eating and I love to use it in my recipes like these tutti fruitti cookies, However instant pudding mixes available in the baking aisle will work as good. Choose vanilla or chocolate.
- Whipped Cream
- Oranges - Any kind you like. I used navel oranges. We need both fresh juice & orange slices.
- Toppings - Tutti fruitti and chopped hazlenuts(or any nuts you prefer). You could use toffee bits too if you want.
See recipe card for quantities.
How to Make Brownie Trifle
Prepare the 3 Main Components
- Brownies- Usually the boxed mixes call for egg, water and oil. I swap the oil and water for melted unsalted butter & milk respectively. Then I added a little bit of cardamom powder. Bake as package directions. Cool the brownie completely and using a sharp knife cut into small bite size squares. You will have leftover brownies, however thats a good thing, right?
- Custard - While the brownies bake, set milk to boil on a stove. Once simmering, add custard powder slurry(in cold milk).I add a bit of vanilla to push the flavor. Strain the custard to make sure its smooth. Let the custard cool down before you start layering.
- Whip the cream to soft peaks.
- Juice an orange or two. I dont recommend using store bough juice. Or you may use liquor of your choice.
- Slice or section the oranges.
Layer The Trifle
Honestly, there is no right or wrong way. This is the order I follow:-
- Layer Brownie pieces at the bottom.
- Add 1-2 tablespoon of orange juice.
- Next, you will add the custard.
- Place the orange slice.
- Top with whipped cream.
- Add another layer of brownies and repeat.
- Finish with a scatter of chopped hazelnuts, tutti fruitti and marachino cherry (stem on ones look pretty)
Some Tips
The best part about this trifle is that you can make the components 1-2 days in advance.
- Bake the brownies and let them cool completely. Cover the baking sheet with foil or cling film and store at room temperature for 2 days.
- Make the Custard up to 3 days in advance. Cool it completely. Cover and store refrigerated.
Pro Tip :- To prevent the skin from forming during chilling the custard, once you have poured the custard in bowl to cool down, press parchment paper onto its surface so that the evaporation is stopped.
- Section the oranges and make the juice up to 2 days in advance. Store refrigerated.
- I wont recommend making whipping cream in advance, I think its best made the same day.
FAQ
Trifle tends to gets soggy for a couple reasons. First watch out for the orange juice and custard that we are adding both of which contain moisture. You have to think of the amount of these in totality when you are layering a trifle. Secondly, the time of chilling. The longer you chill, the softer the brownies start getting, dont chili the trifle beyond 2-3 hours to prevent sogginess.
The custard should be chilled and be thickish before you add it to the trifle. We want it to coat and sort of seal the brownies before we add next layer.
Brownie Trifle
Ingredients
- 1 box (18oz) Ghirardelli Brownie Mix plus egg, milk and butter to make the brownies (or use egg, water and oil)
- ½ teaspoon green cardamom powder heaped
- 2 cup milk full fat
- 2.5-3 tablespoon custard powder I use Brown and Polson vanilla flavor. Use instant vanilla pudding mix instead
- ¼ teaspoon vanilla paste
- ⅓ cup condensed milk to sweeten the custard
- 2 fresh oranges Juice 1 orange, Peel & Section or Slice the 2nd
- 1.5 cup heavy cream
- ½ teaspoon orange zest
- ⅓ cup granulated sugar for whipping cream
Toppings
- Marachino Cherries
- Chopped Hazelnuts
- Tutti Fruitti
Instructions
Prepare the trifle Components
- Preheat oven to 350F. Line a 8 by 8 inch square pan with parchment leavening a bit of an overhang to pull the brownies out after baking.
- Add melted (and cooled) butter, egg and milk to a large bow. Whisk to combine thoroughly.
- Add in the brownie mix and the chocolate spread (that comes with the pack). Also add the cardamom powder.
- Pour the prepared brownie batter in the pan. Bake for 40-42 minutes. Pull out of the oven and cool completely, Using a sharp ice slice into small bite size squares.
- While the brownies are baking, make the custard. Add custard powder to a small bowl and pour ⅓ cup of cold milk. Mix to combine.Keep near.
- Add the rest of the milk to a small pot and bring to a boil. Once boiling, reduce to simmer and while stirring with once hand, add the custard powder slurry slowly to the pot.
- The milk will start immediately thickening, Keep stirring for the next 2 minutes. Let cook on slow heat for 2-3 minutes before adding the condensed milk. Mix and let cook for additional 3-4 minutes.
- Pour the thickened custard in a bowl and press a parchment on to the surface of custard to avoid film formation. Let cool completely.
- Whip the heavy cream to soft peaks using hand mixer. Add orange zest and sugar slowly and incorporate. Keep chilled under ready to layer.
Layer the Trifle
- In individual serving dessert bowls, place 4-5 brownie pieces at the bottom. Drizzle 1 tablespoon of orange juice. Next, add 1- 1.5 tablespoon of chilled custard. Add the orange slice on top of custard and push down a little to level. Then place 2 tablespoons of whipped cream on top of orange. Repeat layers if you wish.
- Top with chopped hazelnuts, marachino cherry and tutti fruitti. Cover and chill for 2 hurst's before serving.
Notes
- Bake the brownies and let them cool completely. Cover the baking sheet with foil or cling film and store at room temperature for 2 days.
- Make the Custard up to 3 days in advance. Cool it completely. Cover and store refrigerated.
- Section the oranges and make the juice up to 2 days in advance. Store refrigerated.
- I wont recommend making whipping cream in advance, I think its best made the same day.
Leave a Reply