Easter Malted Milk Trifle

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By Bridget Edwards

Prep Time:

Bake/Cook Time:

25m - 30m

Yield:

18-22 servings

Plan for:

Chill 5+ hours

Playing off of the malted “eggs” chocolates at Easter, this trifle has malted flavor in every layer – brownies, pudding, and cream. This dessert feeds a crowd and is so festive topped with a chocolate bunny or more malted eggs.

Jugando con los huevitos de pascua de chocolate y malta, Este prostre frio tiene un sabor malteado en cada capa- Brownies, pudin, y crema. Este postre alimentara a un grupo de personas y es muy festive con un conejito de chocolate o mas huevitos malteados.

Rating:

Rate it yourself

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Ingredients

Brownies

3/4 cup unsalted butter
1 cup lightly packed Imperial Sugar Light Brown Sugar
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup Dutch-process cocoa powder
1/4 cup malted milk powder
1 teaspoon kosher salt
1/2 teaspoon baking powder
2 teaspoons vanilla extract
4 eggs
1 cup unbleached, all-purpose flour*

Pudding

2 (3.4 oz) boxes instant chocolate pudding
1/4 cup malted milk powder
4 cups cold milk

Cream

2 (8 oz) packages cream cheese, room temperature
2/3 cup Imperial Sugar Confectioners Powdered Sugar
1/2 cup malted milk powder
2 teaspoons vanilla extract
4 cups heavy cream

Decoration

2 packages malted milk chocolate eggs
Chocolate bunny, optional

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Make the brownies: Grease a 9X13-inch pan. Preheat oven to 325°F.
Melt butter over medium-low heat. Once melted, stir in sugars, stirring until incorporated into butter. Stir and heat for 30 more seconds. Remove from heat. Whisk in cocoa, malted milk powder, salt, and baking powder. Add vanilla. Whisk in eggs, one at a time, whisking until smooth. Stir in flour.
Pour batter into prepared pan and bake for 25-30 minutes or until done. Let cool completely on a wire rack.
Make the pudding: Whisk pudding mixes and malted milk powder together. Add milk and whisk for 2 minutes. Pour into a bowl, cover and chill in the refrigerator for at least 2 hours.
Make the cream: Beat cream cheese with a paddle attachment until soft and creamy. Mix in sugar, malted milk powder, and vanilla. Scrape down sides and bottom of bowl as needed and beat until thoroughly mixed.
In another bowl, whip cream using a whisk attachment until soft peaks form. Add cream cheese mixture and beat until stiff peaks form. (The paddle attachment may be used here to avoid overbeating.)
Assembly: Chop 1 package of the malted eggs. (You may need to place eggs in a large ziptop bag and use a meat mallet or hammer.)
Break brownie into pieces and place 1/2 into bottom of a trifle dish. Spread with 1/2 of pudding. Spread 1/2 of cream mixture on top. Sprinkle chopped malted eggs on top. Repeat layers ending with cream. Refrigerate trifle for at least 2 hours for it to set. May be made the day before.
Before serving, top with whole malted eggs and, if desired, a chocolate bunny. Depending on the size of the bunny, it may need to be propped up with toothpicks or skewers. Scoop with a large spoon to serve.

Imperial Sugar Insight

NOTES:

For even easier prep, use 2 boxes of brownie mix, baked as directed in two 8x8-inch pans. Add 1/8 cup malted milk powder to the batter of each.
Can be made in small individual jars or glasses instead of a trifle bowl.

Recipe developed for Imperial Sugar by Bridget Edwards @Bake at 350.

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Postre Frio de Leche Malteada de Pascua

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