I have no idea why it’s called ‘trifle’, because there is nothing trifling about this most indulgent of desserts.

The best thing about fruit trifle is that you have a wide margin for innovation. My mother used to make it with leftover pound cake, vanilla custard, fruit jelly and seasonal fruits.

I’m more of a chocoholic, therefore I’ve turned fruit trifle into a chocolate and tropical fruit heaven with layers of chocolate brownies, coffee custard and chocolate ganache.

You can always take a shortcut with Trifle if you are not keen on making all the ingredients from the scratch, make a cheat’s version with store bought brownies, ganache and ready to make custard…just assemble the things in minutes to impress your guests.


6 chocolate brownies or 1 pound chocolate cake (I used left over brownies)
3 cups coffee custard
4 cups chopped tropical fruits of your choice,peeled and pitted (I used pineapple, bananas and mangoes)
1+1/2 cup Biscuit Crust
1+1/2 cup Chocolate Ganache

This Is What You Do:

Chocolate Brownies:

I defrosted some left over brownies that I had in my freezer. If you want to make them specially for this dessert then check out my recipe for Brownies.

Coffee Custard:

I made the custard from the scratch on stove top, you can take the easy path and make the custard mix from the box, just add 1 teaspoon instant coffee powder at the end and stir.

To make your own custard you will boil 2+1/2 cups of milk, add 2 tablespoons sugar, stir till dissolved.

Take half cup more milk in a bowl, break 3 eggs into it, beat till frothy. Remove the hot milk from the heat, slowly pour the tempered eggs into it while continuously stirring with the other hand.

Never pour eggs directly into hot milk or you will end up with scrambled eggs.

Dissolve 1+1/2 tablespoon corn flour in a little water, add to custard.

Put the custard hback on low heat, continue to stir vigorously till it thickens to desired consistency.

Add 1/2 teaspoon vanilla essence and 1 teaspoon instant coffee, mix.

Biscuit Crust:

Whiz in a food processor 12 digestive biscuits or any whole wheat or multi grain biscuits and 3/4 cup butter, till the mixture looks like wet sand.

Chocolate Ganache:

Melt 8-10 tablespoons cooking chocolate in a double boiler or microwave, stir in 1 cup cream.

Cook for a few minutes till the mixture thickens slightly.

To Assemble:

In a big glass bowl, spread pieces of brownies in the bottom, dribble a little fruit juice over them to make them moist. I used pineapple juice.

Pour the prepared and cooled coffee custard over them. Layer a generous helping of chopped fruits.

Spread the biscuit crust over fruit to cover them completely, press gently to make the layer smooth.

Pour chocolate ganache over. Cover the bowl with a lid or plastic sheet and leave in the fridge for at least 4 hours before you serve.

Before serving add the final layer of fresh chopped fruit.

Serves 6.

2 Replies to “Chocolate and Tropical Fruit Trifle”

    1. Thank you so much for appreciating and stopping by the blog, marudahuskitchen! 🙂 My favourite dessert, glad you like it too 🙂

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