Easy S'mores Trifle Recipe
User Reviews
4.7
Easy S'mores Trifle Recipe
Description
This recipe builds a dessert from scratch, starting with a homemade chocolate pudding cooked gently until thickened, providing a deep cocoa flavor with a silky texture. The marshmallow meringue is prepared by dissolving sugar and whisking egg whites to stiff peaks, giving a light, airy sweetness reminiscent of toasted marshmallows. Crushed graham crackers add a toasty crunch and complement the pudding's creaminess, while mini marshmallows contribute additional tender, chewy bites.
Layering these elements in a trifle dish creates the familiar flavor profile of s'mores in an easy-to-serve format, with each spoonful combining chocolate, marshmallow, and graham cracker. This dessert can be portioned generously or in smaller servings, making it practical for sharing or an individual treat.
Stored in the refrigerator in an airtight container, the trifle remains fresh for up to two days. Variations of graham crackers can be used for different flavor accents, and the marshmallow meringue can be toasted with a kitchen torch if desired. The pudding's richness comes from using both milk and heavy cream, ensuring a smooth custard base.
Ingredients
For the Chocolate Pudding
- 1 cup milk
- 1 cup heavy cream
- 2 egg large yolks
- ¼ cup granulated sugar
- ½ cup cocoa powder unsweetened
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract pure
For the Marshmallow Meringue
- 2 egg large, whites
- ½ cup granulated sugar
- 1 teaspoon vanilla bean powder
Assembly
- 4 graham crackers crushed
- 1 cup mini marshmallows
Instructions
For the Chocolate Pudding
- Add the milk, heavy cream, egg yolks, sugar, cocoa powder, and cornstarch to a large saucepan set over medium heat. Cook, stirring occasionally, until the mixture has thickened enough to coat the back of a spoon, about 7-8 minutes. Remove the pan from the heat. Add the vanilla extract and stir to combine.
- Set the pudding aside to cool for 15 minutes. Once the pudding has cooled slightly, transfer it to an airtight container and place it in the fridge to cool completely, about 1 hour.
For the Marshmallow Meringue
- Place a heatproof bowl over a small saucepan of simmering water. Add the egg whites and sugar and whisk continuously until the sugar has dissolved and the mixture is hot to the touch. When it’s ready, it should register 165°F on an instant-read thermometer.
- Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture forms stiff peaks. Add the vanilla bean powder and whisk until combined.
Assembly
- Place a layer of graham crackers and mini marshmallows in the bottom of a small trifle dish (or 2 individual trifle dishes).
- Pour over a layer of chocolate pudding, followed by another layer of graham cracker and marshmallow. Repeat with a final layer of chocolate pudding.
- Add the marshmallow meringue on top. Toast the meringue with a kitchen torch, if desired. Store in the refrigerator up to 2 days.
Notes
- Store the trifle covered in the refrigerator for up to 2 days to maintain freshness.
- This recipe yields 2 large or 4 small dessert servings, suitable for sharing.
- The pudding requires cooling time; doubling the recipe will extend the cooling duration.
- Use both milk and heavy cream in the pudding for optimal richness and texture.
- Vanilla extract can substitute vanilla bean powder in the meringue, but expect slight color differences.
- A kitchen torch can be used to toast the meringue for added flavor and appearance.
- If only large marshmallows are available, cut them into smaller pieces for better layering.
- Experiment with various graham cracker flavors, like chocolate, cinnamon, or honey, to vary the taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 554 kcal
% Daily Value*
| Calories | 554kcal | 28% |
| Carbohydrates | 71g | 24% |
| Protein | 10g | 20% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 172mg | 57% |
| Sodium | 174mg | 7% |
| Potassium | 373mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 53g | 106% |
| Vitamin A | 1103IU | 22% |
| Vitamin C | 1mg | 1% |
| Calcium | 153mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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