Continental Crisp Trifle

Trifle is a wonderful dessert that you can make ahead of time, and wow your guests with its beautiful layered presentation. Add Purdys’ Continental Crisp Eggs, creamy milk chocolate, and some Grand Marnier Syrup and it’s sure to please.

Category: Desserts

Continental Crisp Trifle

In This Recipe:

Yield - 4 to 6 servings



  • 500ml 35% cream (whipping cream)
  • 150g Purdys’ Class Milk Chocolate (3 bars)
  • ¼ c Roasted Hazelnuts (coarsely chopped)
  • 1pkg Sponge Cake (cut into 1/2 inch cubes)
  • 2 Purdys’ Continental Crisp Eggs (thinly sliced)
  • 3 Oranges (segmented – alternatively, you can use canned or fresh mandarin oranges)
  • Grand Marnier Simple Syrup*


  1. Whip 35% cream to soft peaks, and separate 1/3 and 2/3 portions into separate bowls.
  2. Melt 150g Purdys’ Classic Milk Chocolate over a double boiler or, in 20sec increments in a microwave, until fully melted.
  3. Make a chocolate mousse by gently folding the melted chocolate into the 2/3’s whipped cream until fully incorporated and set aside.
  4. Start assembling your trifle by layering the following ingredients in a tall glass:
    • Sponge cake cubes (enough to cover the bottom of the glass)
    • Soak the sponge cake cups with 1.5tsp of Grand Marnier Simple syrup
    • 3-4 orange slices
    • A spoonful of chocolate mousse
    • 3-4 slices of Purdys’ Continental Crisp Eggs
    • 2-3 spoonful’s of whipped cream
  5. Repeat these layers as many times as your glass will allow, and garnish the top layer of whipped cream with an orange segment and sprinkle with toasted hazelnuts.

Simple Syrup

Ingredients (makes 1/2 cup):

  • ¼ Cup Sugar
  • ¼ Cup Water
  • ¼ Cup Grand Marnier (2 ounces)


  1. Bring sugar and water to a rolling boil, and ensure all sugar is melted.
  2. Allow the syrup to cool to room temperature, then add ¼ cup Grand Marnier.

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