Nothing is baked here. Vanilla pound cake and brownies are cut into cubes and layered in a glass trifle bowl with prepared vanilla pudding, chocolate sauce and freshly whipped cream.
The layers are built twice, the top is covered in cream, and the bowl chills for at least two hours so everything settles before it is scooped.
What Goes in the Bowl, Bottom to Top
The first four layers are repeated once before the cream finishes the bowl.
Toppings
Toasted cake crumbs, shaved chocolate, pastel candy eggs and mint leaves.
Whipped cream
One-third of the cream between rounds, the rest spread over the top.
Brownie and chocolate sauce
Half the brownie cubes with a drizzle of sauce for the dark stripe.
Vanilla pudding
Half the pudding spooned over the cake to soften it.
Pound cake
Half the cubes in an even bed across the bottom of the glass.
How to Make It
Cream whipped to medium peaks
Whip the heavy cream with the powdered sugar and vanilla until medium peaks form.
First round of layers
In a large glass trifle bowl, arrange half the pound-cake cubes, then half the pudding, half the brownie cubes, a drizzle of chocolate sauce and one-third of the whipped cream.
Second round and a cream top
Repeat the cake, pudding, brownie and chocolate-sauce layers, then spread the remaining whipped cream over the top.
Crumbs, chocolate, candy eggs and mint
Scatter the toasted cake crumbs and shaved chocolate over the cream, then garnish with the pastel candy-coated eggs and mint leaves.
Chilled at least two hours
Cover and refrigerate for at least 2 hours so the layers chill and set before serving.
Ingredient Notes
- Vanilla pound cake cubes
- Eight cups of 1-inch cubes, split between the two layers.
- Brownie cubes and chocolate sauce
- Three cups of brownie cubes and half a cup of sauce make the dark layer.
- Prepared vanilla pudding
- Four cups, ready-made, so there is no custard to cook.
Why This Recipe Works
- Pound cake is dense enough to soak up pudding without collapsing into mush.
- Brownie cubes and chocolate sauce give the dark layer a fudgy bite against the pale cake.
- Whipping the cream only to medium peaks keeps it soft enough to spread between layers.
- Two hours in the refrigerator lets the pudding and cream set so scoops hold their stripes.
Success Tips
- Press the pound-cake cubes gently against the glass so the trifle shows neat stripes from the side.
- Drizzle the chocolate sauce over the brownie cubes rather than the pudding so it does not streak the pale layer.
- Add the mint leaves right before serving so they stay bright on top of the whipped cream.
Storage and Reheating
Refrigerate
Keep the trifle covered in the refrigerator at 40°F or below and serve it within a day for the neatest layers.
Serving Ideas
Bring the whole trifle bowl to the table and scoop deep spoonfuls so each bowl gets cake, pudding, brownie and cream.
Frequently Asked Questions
Does this need a cooked custard?
No. It uses prepared vanilla pudding, so the only wait is at least two hours of chilling.
Is there a fruit layer?
No. The layers are pound cake, vanilla pudding, brownie, chocolate sauce and whipped cream.
