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Boston Cream Doughnut Trifle

Boston Cream Doughnut Trifle

Course Dessert
Cuisine American
Keyword best-trifle-recipes, boston-cream-doughnut, boston-cream-doughnut-trifle, trifles
Prep Time 20 minutes
Cook Time 10 minutes
Chill time 3 hours
Total Time 3 hours 30 minutes
Servings 16 servings
Author Melissa Sperka


  • 12 large glazed doughnuts cubed
  • Vanilla custard:
  • 1 ½ cups granulated sugar
  • ½ cup corn starch
  • ½ tsp salt
  • 6 large egg yolks
  • 6 cups half and half
  • ½ cup butter
  • 1-2 Tbsp pure vanilla extract (Add 1 Tbsp, taste and adjust to your preference)
  • Chocolate Ganache:
  • 2 cups milk or semi-sweet chocolate chips
  • 1 ½ cups heavy cream


  • To make the Vanilla custard: In a small bowl, whisk together the sugar, cornstarch and salt.
  • Whip egg yolks in a separate bowl, then whisk into the sugar mixture.
  • To a heavy bottomed saucepan add the half and half and butter. Heat over medium-high heat until the butter has melted.
  • Gradually whisk the sugar-egg mixture into the half and half and bring to a boil. Whisk constantly for 1-2 minutes or until thickened.
  • Remove from the heat and add the vanilla whisking until combined.
  • Pour the custard into a bowl, and press plastic wrap on top. Chill just until it's warm but, still pourable around 45 minutes.
  • To make the ganache Melt the chocolate chips together with the cream until smooth. Melt in a double boiler, or in the microwave in 20 second increments stopping to stir each time. Cool until slightly warm to the touch and the thickness of a pourable pudding.
  • To assemble: Divide the doughnuts, custard and ganache into thirds. Layer, beginning with doughnuts, drizzle with chocolate and spread with custard. Repeat.
  • For the third layer, start with doughnuts, top with custard and end with chocolate ganache on top.
  • Cover and chill until serving.


When making in advance, the chocolate ganache will firm as it chills. To serve before the ganache firms:
  • Prepare the vanilla custard in advance, cover and chill completely.
  • Just before assembling, make the ganache and let it cool on the counter to room temperature but, still pourable.
  • Proceed to assemble the trifle shortly before serving if you'd prefer the warm ganache to maintain it's gooey texture.