Chef Folse's Boston Cream Pie Trifle

Prep Time: 4 Hours

Yields: 8–10 Servings


To show off the layers in this beautiful spring trifle, use a 12-cup trifle dish measuring about 8 inches across and 5 inches deep. To help save time, the cake can be prepared and cubed a day ahead.

Ingredients for Cake:

1 box yellow cake mix, cooked according to package directions

Ingredients for Pastry Cream:

1 cup granulated sugar

½ cup plus 2 tbsps corn starch

1 tsp salt

3 cups whole milk

9 egg yolks

2 tsps vanilla

1 cup whipped cream

Ingredients for Ganache:

2 cups semi-sweet chocolate chips

¾ cup heavy whipping cream


Cut yellow cake into 1-inch cubes and set aside. In a large saucepan over medium heat, whisk together sugar, cornstarch, salt and milk. Cook 5–7 minutes or until mixture begins to thicken, stirring constantly. Place egg yolks into a mixing bowl then ladle ½ cup milk mixture into egg yolks, whisking constantly. Slowly add egg mixture back into saucepan, stirring rapidly. Cook for 1 additional minute. Remove from heat then stir in vanilla. Transfer to a medium mixing bowl then cool 2–3 hours in refrigerator. Once cooled, gently fold in whipped cream and return to refrigerator. In a double boiler, melt together chocolate chips and heavy whipping cream, stirring until well combined. Set aside and keep warm. To assemble, place ? cake cubes into the bottom of a trifle bowl. Spoon ? of the pastry cream over cake cubes. Carefully drizzle ? ganache over pastry cream. Repeat until all three layers are complete. Refrigerate 1 hour before serving.